Recipe: Italian Turkey Bean Soup (GF)

This is a soup that I love to make on the weekend, so that I can enjoy it for lunch throughout the week. It’s a hearty and delicious soup that’s also an excellent source of protein and fiber. Win-win!

Ingredients

• ¼ cup olive oil
• 1 pound ground turkey
• 1 pound navy beans (soaked overnight)
• 1 medium yellow onion, diced
• 1 red pepper, diced
• 3 stalks of celery, diced
• 3 cloves garlic, minced
• 1 pinch red pepper flakes
• ¼ teaspoon coarse ground black pepper
• 1 teaspoon Italian Seasoning
• 1 can (14.5 ounce) diced tomatoes, undrained
• 8 ounces baby spinach
• 4 cups low-sodium chicken broth
• Garnish with ½ cup grated Parmesan cheese, optional

Instructions

1. Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes, and black pepper until the turkey is cooked through and the onions are translucent (about 7 minutes).
2. In a Slow Cooker, combine the turkey and onions with all other ingredients.
3. Cook for 4-6 hours.
4. Remove from heat and garnish with Parmesan, if desired.

(Note: Recipe adapted from Rachel Cooks)