Quick Post: This was really flavorful, warming, light and healthy. I used some of my homemade chicken stock for this and fresh herbs which I think made a huge impact on the finished soup. I used some ditalini pasta in this to soak up some of the extra broth and to make it more texturally interesting. We enjoyed this soup with a sprinkling of Parmesan and Pecorino Romano cheeses; and a slice our favorite garlic bread. Thanks for reading, enjoy!
Italian White Bean, Spinach and Turkey Soup Recipe – adapted from Sunday Nite Dinner
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1/2 cup ditalini pasta
- 4-5 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 (15.5 ounce) can cannellini beans or other white beans, rinsed and drained
- 4 cups (32 ounces) low-sodium chicken stock (*or homemade chicken stock*)
- 12-14 ounces fresh spinach, chopped (*I used about 8 ounces*)
- Salt and pepper
1) In a medium stock pot, heat olive oil over medium-high heat. Add garlic and onions and sauté for 4-5 minutes, until onions are soft. Add ground turkey, season with fresh rosemary, thyme, salt and pepper, break into small pieces and brown for 3-4 minutes. Pour the chicken stock into the pot and bring to a boil.
2) Reduce heat to a simmer and cook for 5 minutes. Add the pasta in and cook for about 5 minutes, then add the beans to the pot. Cook for another 5 to 7 minutes, or until the pasta is almost cooking. Mix in chopped spinach and stir until wilted. Adjust seasonings to taste. Serve with some crusty Italian country bread or this amazing roasted garlic bread.