NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

0.25 cup Carrots

0.25 cup Celery

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Zucchini

0.25 cup Cannellini beans

0.5 cup Crushed tomatoes

1.5 cup Vegetable broth

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Parmesan cheese

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the ground turkey and cook until browned, breaking it into small crumbles with a wooden spoon.

• 3

  Stir in the diced carrots, celery, and yellow onion, sautéing for 5 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic and cook for 1 minute until fragrant.

• 5

  Stir in the diced zucchini, cannellini beans, crushed tomatoes, vegetable broth, dried oregano, sea salt, and black pepper.

• 6

  Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.

• 7

  Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted.

• 8

  Ladle the soup into a bowl and garnish with grated parmesan cheese before serving.