We eat a lot of White Bean, Spinach, and Turkey Soup in our house these days. It’s the first dish I cooked since I received this dutch oven for Christmas and soup is always an instant hit.
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Comforting and filling, this White Bean, Spinach, and Turkey Soup is easy to make any night of the week. The longer you cook it, the more creamy and thick the soup becomes.
My family loves to eat soup year-round, but especially during the cooler New England months. Sometimes I make soup in the crockpot, but most times I use a dutch oven. A dutch oven can withstand high temperatures of heat, plus it delivers a uniform, even heat environment which is just perfect for slow cooking, which is the process you’ll use when creating those delicious homestyle soups.
Wondering how to make your soup thick like a stew? Sometimes I will add the white beans after I put the turkey back in and mash them with a wooden spoon. One can also puree the beans before adding them to the broth. The starchiness allows the soup to take on a different consistency.
Want to know the best way to enjoy the thick broth? It tastes delicious smeared on a slice of crusty bread.
Note: If you like a soup with more broth, add an additional cup of water and extra seasoning.
White Bean, Spinach, Turkey Soup
Equipment
- Dutch Oven
Ingredients
- 2 tbsps olive oil
- 1 lb ground turkey
- 1/2 tsp crushed red pepper flakes
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 can cannellini beans rinsed
- 1 c water
- 2 c baby spinach
- salt and pepper
- 1 tsp fresh parsley chopped
- 4 c vegetable broth
- 1 c uncooked ditalini pasta
- 1 tsp garlic powder
- grated parmesan cheese
Instructions
- 1. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add turkey, crushed red pepper. Cook, breaking meat apart with a wooden spoon or meat grinder, until cooked into crumbles and no longer pink. Remove turkey and set aside.
- 2. Add 1 tablespoon of olive oil to Dutch oven. Add onion, celery, and carrots, stirring frequently for 2-3 minutes.
- 3. Add ground turkey.
- 4. Whisk in vegetable stock plus 1 cup water and bring to a boil. Stir in ditalini; reduce heat and simmer until ditalini is tender, about 10-12 minutes.
- 5. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Season with garlic powder, salt and pepper to taste.
- 6. Serve immediately with grated parmesan and crusty bread.
Ohhh, my Italian belly thinks this sounds yummy! Thanks for sharing! 🙂
Trying this weekend!
Thx for sharing!
Ohhh this sounds delicious! I just shared the recipe with Kate & Michael. They got a Dutch oven for Christmas, too! Thank you so much!