Extra Virgin Olive Oil
½ lb ground turkey
1 small onion (about ¾ c.) diced
4-5 garlic cloves, minced
1 T. Dry Italian seasoning
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed
2 14 oz cans chicken broth
1 T. dry oregano
¼ T. dry basil
1 T. dried parsley (or about ¼ c. fresh)
4-6 c. fresh spinach
fresh Parmesan cheese
Pour a couple swigs of extra virgin olive oil (1-2 T.) into a large stock pot. Turn burner to med-high heat.
When oil is nice and hot, add diced onions, minced garlic, and ground turkey. Stir to combine and add the 1 T. dry Italian seasoning, along with about ½ tsp. salt and several turns of black pepper. Cook until turkey is completely cooked through. When you’re browning ground beef or turkey for soup it’s important to cook it all the way through before adding the liquid or it will end up mushy.
(If you want to cook this via slow-cooker, place the turkey mixture in the crock pot now and continue. Although, you may want to hold off adding your beans until about 15 minutes before you’re ready to eat or they might turn to mush in there.)
Add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a simmer and simmer for at least 10 minutes, and up to 20.
While soup is simmering chop spinach. I chop it up really small so my kiddo doesn’t notice it’s something healthy. Add in spinach and parsley and stir until wilted. Also, additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.