Saturday, December 29, 2012

Turkey Soup Provencal

I came across this recipe and all the ingredients sounded wonderful! Lean turkey, beans, spinach, tomatoes, what's not to like?

I was actually a little worried that it would turn out bland because it called for such few ingredients, but this soup was full of flavor. It was extra good served with a little parmesan and a side of crusty bread.


1 pound ground turkey breast
1/2 teaspoon dried herbes de Provence, crushed
1 (15-ounce) can cannellini beans or other white beans, drained (I used garbanzo beans)
1 (14.5-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
4 cups chopped fresh spinach
(I also added just a pinch of sea salt at the same time as the spinach)


Cook turkey in a large saucepan over medium-high heat until browned, stirring to crumble.
Add herbes de Provence, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in spinach; simmer 5 minutes.

Robyn Webb, Cooking Light
MARCH 2003

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