This turkey and bean soup recipe is the perfect solution for repurposing leftovers into a delightful, healthy meal.
Turkey and Bean Soup
- Prep Time: 10 minutes
- Cook Time: 25 – 30 Minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
Description
This turkey and bean soup recipe is the perfect solution for repurposing leftovers into a delightful, healthy meal.
Ingredients
Scale
- 1 Tbsp extra-virgin olive oil
- ½ yellow onion, chopped
- 2 medium carrots, diced
- 1 celery stalk, chopped thin
- ¼ tsp dried sage
- 2 big handfuls baby spinach
- 3 14-oz (396 g) chicken broth (low sodium)
- 2 15-oz cans (425 g) cannellini beans, drained and rinsed
- 3–4 cups (450-600 g) shredded cooked turkey (or chicken)
- 3–4 dashes of hot sauce (optional)
Instructions
- Heat the oil in a large soup pot over medium-high heat.
- Add the onion and cook for about 3-4 minutes, stirring often. Add the carrot and celery and continue to cook for another 3-4 minutes.
- Stir in the sage and cook for about 30 seconds, and then stir in the baby spinach and cook until wilted, 1-2 minutes.
- Stir in the broth, cover, and turn up the heat to bring it to a boil.
- Add the beans and turkey and cook for 15-20 minutes, stirring occasionally. If the mixture is thicker than you like, add ¼ cup (60 ml) of water at a time until you reach your desired consistency.
- Taste and season to your liking, adding salt, pepper, and/or the optional hot sauce.
- Serve hot.
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