Lemony White Bean Soup with Turkey and Spinach
Packed with protein and veggies, this nourishing soup comes together in under an hour
YIELD: Makes 6 servings
INGREDIENTS
5 celery hearts
2 large carrots — I like to leave the skin on for extra nutrients, but peel if desired
1 medium yellow onion
3 cloves garlic, minced
1 lb. ground turkey (90% lean, preferably)
Neutral oil for cooking
1 tsp. ground cumin
1 tsp. ground paprika
1 tsp. garlic powder
1 tsp. mustard powder
1 can (15.5 oz) white beans
1 carton (32 fl. oz.) low sodium chicken stock
Juice from 1 lemon (2-3 tbsp.)
6 oz. fresh baby spinach
Salt and pepper to taste
TOOLS
Food processor (optional)
Cutting board + knife
Small bowl
Dutch oven or soup pot
Measuring spoons
Spatula
Ladle
INSTRUCTIONS
Finely dice the onions, carrots, and celery and set aside in a medium-sized mixing bowl. Alternatively, to save time, you can cut the veggies into large chunks, then pulse in a food processor to chop into very small pieces. We’re aiming for the mirepoix to be roughly 1/8,” or brunoise-sized.
Preheat your Dutch oven or soup pot over medium-high heat and coat the bottom of the pot with 1 tbsp. neutral oil. Brown the ground turkey, then set aside in a small bowl.
Lower the heat to medium and add another tbsp. of neutral oil to the pot. Sauté the mirepoix along with the minced garlic for 5-10 minutes, scraping up any bits of fond left from browning the turkey. Cook until the veggies are tender and slightly transparent.
Sprinkle in the cumin, paprika, garlic powder, and mustard powder, along with a few big pinches of salt. Cook, stirring continuously, for another 1-2 minutes until the spices become aromatic.
Pour in the chicken stock and the can of white beans along with its liquid. Bring the soup to a boil, then reduce the heat and simmer 15-30 minutes, stirring occasionally until the broth has thickened slightly.
Add in the baby spinach and lemon juice, then stir to combine. Cook 1-2 minutes until the spinach is wilted and tender. Season to taste with salt and pepper.
Serve with a drizzle of olive oil, cracked black pepper, fresh dill, or other desired toppings. I like to pair this soup with some toasted homemade sourdough bread. Enjoy!