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Turkey and White Bean Soup with Lemon and Herbs

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cans cannellini beans, 425g each, drained
  • 1.2 L low sodium turkey or chicken broth
  • 300 g fully cooked turkey, chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 cups baby spinach
  • 1 tbsp lemon juice
  • 1/2 tsp salt, to taste
  • 1/4 tsp black pepper

Method
 

  1. Cook onion, carrots and celery in olive oil 7–9 minutes, then garlic 30 seconds.
    Illustrative soup vegetables including carrots and celery being prepared
  2. Add beans, stock, thyme and rosemary and simmer 12–15 minutes until vegetables soften. Mash some beans for texture.
    Illustrative pot of soup simmering on a stove
  3. Add cooked, safely chilled turkey and heat thoroughly to 74°C (165°F) throughout.
  4. Stir in spinach until wilted, add lemon juice and taste before serving.
    Illustrative hearty soup served in a bowl

Notes

Approximate nutrition. Refrigerate within 2 hours; reheat cooked poultry leftovers to 165°F (74°C).