Snowy Weekend Turkey and Bean Soup
Warm up your winter weekends with a comforting bowl of Snowy Weekend Turkey and Bean Soup, a wholesome and nourishing recipe perfect for chilly days. This hearty soup pairs tender turkey and creamy cannellini beans with a medley of aromatic vegetables, including carrots, celery, and onion, creating a symphony of flavors enhanced by fragrant rosemary and thyme. Simmered in rich chicken or turkey broth and finished with vibrant kale or spinach, this one-pot wonder is as nutritious as it is delicious. Prep time is quick, and the slow simmer allows the flavors to meld beautifully, making it an ideal choice for family dinners or casual entertaining. Garnish with fresh parsley for an extra burst of freshness, and enjoy alongside crusty bread for a complete, soul-warming meal. Perfect for winter meal prep and packed with protein and fiber, this turkey soup will quickly become a cold-weather favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 cups cooked turkey, shredded or diced
- 2 15-ounce cans canned cannellini beans, drained and rinsed
- 6 cups chicken or turkey broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups chopped kale or spinach
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed soup pot over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.
Stir in the cooked turkey, cannellini beans, and chicken or turkey broth.
Add the bay leaves, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
Increase the heat to high and bring the soup to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to meld.
Remove the lid and add the chopped kale or spinach. Stir to combine and cook for an additional 5 minutes, or until the greens are tender.
Remove the bay leaves and taste the soup, adjusting seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 7358 mg | 320% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 22.6 g | ||
| Protein | 282.7 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1015 mg | 78% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 7830 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
