Turkey and Bean Soup

Recipe

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This turkey and bean soup recipe is the perfect solution for repurposing leftovers into a delightful, healthy meal.

photo of turkey and bean soup
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photo of turkey and bean soup

Turkey and Bean Soup

  • Author: Lora Ulrich
  • 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
  • 34 cups (450-600 g) shredded cooked turkey (or chicken)
  • 34 dashes of hot sauce (optional)

Instructions

  1. Heat the oil in a large soup pot over medium-high heat.
  2. 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.
  3. Stir in the sage and cook for about 30 seconds, and then stir in the baby spinach and cook until wilted, 1-2 minutes.
  4. Stir in the broth, cover, and turn up the heat to bring it to a boil.
  5. 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.
  6. Taste and season to your liking, adding salt, pepper, and/or the optional hot sauce.
  7. Serve hot.

Keywords: Gluten free, main dish, soup, stew

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