Ingredients:

  • 1 lb lean ground turkey
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced into small rounds
  • 2 cans (15 oz each) Cannellini beans, rinsed and drained
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 5 oz fresh baby spinach, roughly chopped
  • 1 large lemon, zested and juiced
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground turkey, breaking it into bite-sized chunks. Let it sit undisturbed for 3-4 minutes until a deep golden-brown crust forms.
  2. Add the diced onions, carrots, and minced garlic to the pot. Sauté for 5 minutes until the onions are translucent and the aromatics are fragrant.
  3. Pour in the chicken broth, dried oregano, and red pepper flakes. Take one cup of the drained Cannellini beans and lightly mash them with a fork before adding all beans (mashed and whole) into the pot.
  4. Bring the liquid to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld and the starches from the mashed beans to thicken the broth.
  5. Stir in the chopped fresh baby spinach and cook for 2 minutes until just wilted. Remove from heat.
  6. Stir in the fresh lemon zest and lemon juice. Season with sea salt and black pepper to taste. Serve hot, topped with a sprinkle of Parmesan cheese.