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Harvest White Bean Soup

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Servings: 4
Calories: 753kcal
Author: Kayla Cappiello

Ingredients

  • 3-4 tablespoons extra-virgin olive oil , divided
  • 1 pound lean ground turkey
  • 1-2 cloves garlic , peeled and minced
  • 1 medium onion , diced
  • 2 sprigs fresh thyme
  • 2 carrots , chopped
  • 2 potatoes cut into ½ inch cubes
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1, 15- ounce can cannellini beans , drained and rinsed
  • 6 cups chicken stock
  • 3 cups spinach , fresh

Optional for serving

  • 1 gluten-free baguette , sliced
  • ½ cup shredded mozzarella (dairy-free or fat-free options is fine)
  • 1 tablespoon dairy or dairy-free parmesan cheese
US Customary - Metric

Instructions

  • In a large pot, heat 1 tablespoon olive oil over high heat.
  • Add ground turkey, breaking it up with the back of a spoon. Brown the turkey and cook until no pink is showing, about 7-10 minutes. Remove the ground turkey and set aside.
  • In the same pot, add 1 tablespoon additional olive oil, garlic, onion, and thyme. Cook for 3-4 minutes.
  • Add carrots, potatoes, rosemary, bay leaves, and additional olive oil as needed. Cook for 3-4 minutes.
  • Return the turkey to the mixture. Add white beans and chicken stock. Cook for 3-4 minutes.
  • Add the fresh spinach. Bring the soup to a boil. Season with salt and pepper and reduce heat to simmer. Continue to cook for 45-60 minutes. Soup should boil. Remove herb sprigs and bay leaves.
  • Top baguette slices with mozzarella and toast. Serve bowls of soup with sliced baguette. Top with dairy-free parmesan cheese.

Nutrition

Calories: 753kcal | Carbohydrates: 86g | Protein: 55g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 1357mg | Potassium: 1523mg | Fiber: 11g | Sugar: 12g | Vitamin A: 7393IU | Vitamin C: 33mg | Calcium: 290mg | Iron: 8mg