NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey (93% lean)

2 cup Chicken bone broth

0.5 cup Cannellini beans

0.5 cup Carrots

0.5 cup Celery

0.25 cup Yellow onion

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  In a medium bowl, combine the ground turkey with dried oregano, sea salt, and black pepper, then form into small 1-inch meatballs.

• 2

  Heat the extra virgin olive oil in a large pot over medium heat and lightly brown the meatballs on all sides for about 5 minutes, then set them aside on a plate.

• 3

  In the same pot, add the diced carrots, celery, and yellow onion, sautéing for 5-6 minutes until the vegetables begin to soften and the onions turn translucent.

• 4

  Add the minced garlic and cook for 30 seconds until fragrant, then pour in the chicken bone broth, using a wooden spoon to scrape up any browned bits from the bottom.

• 5

  Stir in the rinsed cannellini beans and bring the soup to a gentle simmer.

• 6

  Return the meatballs to the pot, cover, and simmer for 8-10 minutes until the meatballs are fully cooked through and the vegetables are tender.

• 7

  Stir in the fresh baby spinach until just wilted, then garnish with chopped fresh parsley and serve warm.