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 the soup was an instant hit.
Comforting and filling, this soup is easy to make any night of the week. The longer you cook it, the more creamy and thick the soup becomes.
Wondering how to make it thick? Sometimes I like to add the white beans when I put the turkey back in and mash with a wooden spoon. The soup takes on a different consistency and the thick liquid tastes delicious on 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
- Dutch Oven
- 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
- 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.