Description
A comforting and nutritious soup that combines the tangy flavors of lemon with hearty white beans, turkey, and nutrient-packed greens. This Lemon White Bean Soup with Turkey and Greens is a satisfying meal on its own or paired with a crusty bread for a complete dining experience.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken or turkey broth
- 1 can (15 oz) white beans (drained and rinsed)
- 2 cups cooked turkey (shredded or chopped)
- 3 cups fresh spinach or chopped kale
- juice of 1 lemon
- salt and black pepper to taste
- lemon slices and fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot: Over medium heat, add onion, carrots, and celery, and sauté until softened.
- Season with herbs: Stir in garlic, thyme, oregano, and red pepper flakes; cook until fragrant.
- Add broth and beans: Simmer with white beans and turkey for 10 minutes.
- Finish with greens: Stir in greens until wilted, then add lemon juice and season to taste.
- Serve hot: Garnish with lemon slices and parsley if desired.
Notes
- This soup works well with leftover turkey or can be made with cooked chicken.
- Cannellini or Great Northern beans are ideal, but navy beans also work.
- Adjust lemon to taste for a brighter flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 40mg
