Name: Turkey and Bean Soup
Prep time: 10 min
Cook time: PT-482023H20M46S
Total time: 40 min
Ingredients: 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)

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)

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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.