Turkey White Bean Soup
This Turkey White Bean Soup is a simple, satisfying soup with tender ground turkey, creamy cannellini beans, and fresh spinach in a savory, lemony broth infused with rosemary and thyme. It’s wholesome and comforting with plenty of flavor, while still feeling light and fresh.
Servings: 6
Calories: 293kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound 93% lean ground turkey
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 cup diced yellow onion
- 1 cup chopped carrots from 2 medium carrots
- 2 celery ribs diced (roughly ¾ cup)
- 3 cloves garlic minced (1 tablespoon)
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- 6 cups low-sodium chicken broth
- 2 (15-ounce cans) cannellini beans rinsed and drained
- 1 Parmesan rind optional
- 5 ounces baby spinach or chopped kale
- Juice of 1 lemon or to taste
- Freshly grated Parmesan optional for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over MEDIUM heat. Add the ground turkey and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, breaking it up with a spoon, until browned and cooked through. Drain off excess grease, if needed.
- Add the onion, carrots, and celery. Cook for 5 to 7 minutes, or until the vegetables begin to soften. Add the garlic, rosemary, and thyme and cook for 1 minute more.
- Add the chicken broth, cannellini beans, and Parmesan rind, if using. Increase the heat and bring the soup to a boil.
- Reduce the heat to LOW, cover and simmer for 20 to 25 minutes to allow the flavors to develop.
- Stir in the spinach and cook for 2 to 3 minutes, or until wilted. If using kale, cook for 5 to 7 minutes, or until tender.
- Remove the pot from the heat. Discard the Parmesan rind (if used) and stir in the lemon juice.
- Taste and season with additional salt and pepper, if desired.
- Serve topped with freshly grated Parmesan, if desired.
Notes
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors are even better after a day in the fridge.
Reheat: Warm individual portions in the microwave or reheat the soup gently on the stovetop. The beans will continue to absorb some of the broth as the soup sits, so add a splash of chicken broth or water if needed.
Freeze: This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 293kcal | Carbohydrates: 28g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 643mg | Potassium: 547mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2284IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 5mg