Turkey White Bean Soup

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This healthy Turkey White Bean Soup is a great way to use up leftover turkey! It's made using canned beans, spinach, and lots of lemon juice.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Italian

Diet: Gluten Free

Keyword: turkey soup with white beans, healthy leftover turkey soup, turkey spinach soup, lemony turkey soup,

Servings:

Calories: 251kcal

Author: Christine Rooney

Equipment

Cast Iron Dutch Oven or Heavy-Bottomed Soup Pot

Ingredients

6 cloves garlic
1 onion any color
5-6 large carrots yields 3 cups chopped
2 Tbsp. olive oil
1 tsp. Italian seasoning
½ tsp. kosher salt
½ tsp. pepper
5 cups low sodium chicken broth or turkey broth
2 15.5 oz. cans cannellini beans drained
2 packed cups spinach or hearty greens of choice
3 cups leftover turkey or chicken, chopped
6 Tbsp. lemon juice equals 2 large lemons
Parmesan cheese for garnish, optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 onion (any color).
Peel and chop 5-6 large carrots, making sure that the carrots are all relatively the same size to ensure that they cook evenly (yields 3 cups chopped carrots).
Dice 3 cups of leftover turkey or chicken into chunks (feel free to use white or dark meat or a combination of both).
Drain 2 15.5 oz. cans of cannellini beans (also known as white kidney beans) or Great Northern beans (there is no need to rinse the beans).
Juice 2 large lemons, yielding 6 Tbsp. of lemon juice.
Place a cast iron Dutch oven or heavy-bottomed soup pot onto the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil.
Once the oil is heated, add the minced garlic and onions. Sauté for 4-5 minutes, stirring often.
Add the chopped carrots along with ¼ tsp. tsp. each kosher salt and pepper. Sauté for 5-6 minutes, stirring occasionally.
Add 5 cups of low sodium chicken broth (or turkey broth) to the pot along with 1 tsp. Italian seasoning and another ¼ tsp. kosher salt and pepper. Stir until combined.
Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 15 minutes.
After 15 minutes, add the drained white beans, chopped turkey or chicken, and 2 packed cups of fresh spinach (or hearty greens of choice). Stir all of these ingredients together and cook for another 5 minutes, or until the carrots are tender, but not mushy and easily pierced with a knife or fork.
Feel free to cook for an additional couple of minutes until the carrots are tender if needed.
Add 6 Tbsp. of lemon juice and stir until combined. Taste and adjust the seasoning as needed.
To Serve: Serve with some grated Parmesan or Asiago cheese (optional) and a lemon wedge for garnish. Feel free to add some freshly minced herbs such as parsley, thyme, or chives for extra color and flavor (optional).

Notes

The nutritional information does not include the Parmesan cheese.

Homemade turkey broth may be used in place of chicken broth.

Feel free to substitute hearty green of choice, such as arugula, kale, escarole, or Swiss chard in place of spinach if preferred.

Nutrition