TURKEY, WHITE BEAN, SPINACH STEW
This is an adaptation of a white chicken chili recipe I read but didn't have the ingredients for. It's become something totally different, and my husband really loves it. Serving number based on a hungry husband. If using dried beans, soak overnight and pre-cook. Best served with warm, crusty bread. Mmmmm...
Provided by handsandfeet
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions in oil in a cast iron dutch oven, or any other pot, over medium heat until soft, about 5 minutes.
- Add turkey and cook, stirring and breaking up clumps, until browned.
- Add salt, pepper, cumin, garlic, basil (or whatever other dried herbs you have on hand), and red pepper flakes (I like it spicy, with plenty of garlic, but how much is totally up to you), and stir. Then, add flour and mix in thoroughly.
- Add chicken broth and stir, scraping up and bits that might've gotten stuck to the bottom of the pan.
- Add beans and spinach. The spinach won't fit at first (as it needs to cook down a bit), but just keep mixing it in to the rest of the hot ingredients until it's wilted.
- Once everything is thoroughly mixed, bring to a boil, then turn it down to simmer for about 30-45 minutes, stirring occasionally.
- Remove from heat and serve hot, with grated cheese for sprinkling and crusty bread, if you have some around. Yum!
Nutrition Facts : Calories 562.6, Fat 18.2, SaturatedFat 3.8, Cholesterol 78.3, Sodium 877.5, Carbohydrate 56.1, Fiber 12.5, Sugar 2.8, Protein 45.7
TURKEY AND WHITE BEAN SPINACH SOUP
Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied!
Provided by Stephanie
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
- Add the chicken broth to the pot and bring to a gentle boil.
- Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
- Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
- Reduce the heat to medium-low. When you're ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
- Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)
Nutrition Facts : Calories 194 kcal, Carbohydrate 14 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 841 mg, Fiber 3 g, ServingSize 1 serving
WHITE BEANS, SAUSAGE, & KALE STEW
Kate Sherwood's recipe from the March 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. Until my grocer offers Italian turkey sausage, I use the regular Italian sausage -- hot or mild; my photo uses hot. Per 2 cups serving based on Italian turkey sausage: Calories 370; Total Fat 15 g; Sat Fat 3 g; Protein 22 g; Carbs 39 g; Fiber 10 g; Cholesterol 35 mg; Sodium 450 mg.
Provided by mersaydees
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove sausage from its casing and break into bite-sized pieces. Sauté in the oil until browned, about 5 minutes. Remove from pan and set aside.
- Sauté the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time.
- Simmer until the kale is tender, about 2 minutes, add more water as necessary to the beans moist.
- Stir the sausage back into the pan with the beans and kale.
- Season with black pepper and the balsamic vinegar.
WHITE BEAN, SPINACH, AND BARLEY STEW
This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.
Provided by SpicyBoston
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
- Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 51.3 g, Fat 1.7 g, Fiber 9 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 123.5 mg, Sugar 4.3 g
LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.
Provided by Melissa Clark
Categories soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
- Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
- When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
- Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
- Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
- Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
TURKEY-WHITE BEAN SOUP
Packed with veggies, turkey, color and nutrition, this hearty soup will warm 'em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.
Nutrition Facts : Calories 233 calories, Fat 3g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 893mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein.
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