Name: Lemon White Bean Soup with Turkey and Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 Tbs extra-virgin olive oil; 1 yellow onion finely chopped; 2 large carrots finely chopped (approx. 1/2 cup); 2 large celery ribs (approx. 1/2 cup); 6-8 garlic cloves, minced (add more or less as you like); 2 tsp. salt; 1/2 tsp cracked black pepper; 1 tsp dried Italian seasoning; 6 cups chicken or vegetable broth; 3 cups (2 – 15 oz cans) cooked white beans; 1 lb cooked shredded turkey or chicken; 4 cups spinach or kale chopped; 1 tsp lemon zest; 2 Tbs lemon juice; 1/2 cup grated parmesan cheese

Description

Lemon White Bean Soup with Turkey and Greens is a fast and flavorful soup with a savory lemony broth, loaded with shredded turkey (or chicken!), white beans, vegetables and tender greens. When you want something that’s light but cozy, too.

Ingredients

Scale

2 Tbs extra-virgin olive oil
1 yellow onion finely chopped
2 large carrots finely chopped (approx. 1/2 cup)
2 large celery ribs (approx. 1/2 cup)
6–8 garlic cloves, minced (add more or less as you like)
2 tsp. salt
1/2 tsp cracked black pepper
1 tsp dried Italian seasoning
6 cups chicken or vegetable broth
3 cups (2 – 15 oz cans) cooked white beans
1 lb cooked shredded turkey or chicken
4 cups spinach or kale chopped
1 tsp lemon zest
2 Tbs lemon juice
1/2 cup grated parmesan cheese

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Instructions

Add 2 Tbs of extra virgin olive oil to a large pot or Dutch oven and heat over medium heat. Then add the onion, carrots, and celery and saute, stirring ocassionally for 5 minutes until the vegetables are softened and fragrant.
Next add in the garlic, salt, pepper, and Italian seasoning and stir to combine and saute for another 3 minutes so the garlic is fragrant.
Then add in 6 cups of both and 3 cups of cooked white beans and increase the heat to high heat and once the soup comes to a simmer, reduce the heat to medium low and cover the pot. Let the soup simmer for 15 minutes.
After 15 minutes, ladle 2 cups of the soup (including the broth, veggies and beans) into a blender and blend until smooth, then add the blended mixture back to the main soup pot. This helps to create a bit of creaminess and body to the soup. You can also use an immersion blender here instead, blending just a bit, 4 or 5 quick pulses. You still want some whole beans to remain in the final soup.
Next, add the shredded turkey or chicken, chopped spinach or kale, lemon zest, lemon juice, and grated parmesan cheese to the soup. Increase the heat to bring the whole soup to a simmer, leaving the lid off of the pot.
After 5 minutes of simmering, your soup is ready to serve!