Winter is dragging on and hearty, flavorful soups are always on the menu during this time of the year. This soup is amazingly flavorful and super healthy for you. I chose ground turkey for the meat but Italian sausage would also work fine. The soup has lots of veggies to choose from: yellow squash, zucchini, spinach, carrots and more. I especially love the toasted sourdough croutons combined with melted Asiago cheese on top. To thicken up the soup I added a few cups of the base to a food processor. This recipe also works nicely in a crock pot but over the stove works perfectly fine as well. The fresh thyme and rosemary to flavor the stock complete the soup in a lovely way. This recipe is absolutely perfect for the cold winter weather!
Tuscan Bean Soup with Ground Turkey & Sourdough Croutons
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large yellow onion diced
- 5 medium carrots small dice
- 4 celery stalks small dice
- 75 oz Cannellini Beans washed and drained
- 1.25 lb ground turkey
- 3 medium yellow squash diced
- 2 medium zucchini diced
- 5 cloves garlic minced
- 2 cups frozen chopped spinach
- 1 1/2 tbsp fresh thyme minced
- 1 1/2 tbsp fresh rosemary minced
- 30 oz crushed tomatoes
- 1 tbsp red pepper flakes
- 2 tbsp white wine vinegar
- 8 to 10 cups chicken stock depending on desired consistency
- Sourdough croutons recipe below
- Shaved Asiago Parmesan or Romano cheese
- Salt and pepper to taste
In a large stockpot, melt the butter and heat the olive oil.
Add the onion, celery, and carrots. Cook 7-8 minutes until onions are translucent.
Add the zucchini and squash, cook until soft, about 5 minutes.
Add the garlic, red pepper flake, thyme, and rosemary. Cook for 1 minute until fragrant.
Stir in the crushed tomatoes and beans.
Transfer about 4-5 cups of the mixture into a food processor and pulse about 5 times until just pureed.
Transfer back to the stockpot and add the rest of the chicken stock.
Stir in the white wine vinegar, salt and pepper.
Cook on low heat for about 6-7 hours (this is the point where you could transfer to a crock if you'd like).
During the last 30 minutes of cooking, melt a little more butter in a saute pan.
Add the ground turkey and brown, crumble apart as it cooks.
Stir in the turkey and chopped spinach to the soup and cook for another 25 or so minutes.
Serve with sourdough croutons and shaved cheese.
- 1 slice sourdough bread cut into 1 inch pieces
- 2 tsp olive oil
- salt and pepper
- 1 tsp crumbled parmesan cheese
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Set the oven to the broil setting.
In a medium sized bowl, toss the bread with olive oil, salt, pepper, parmesan, onion powder and garlic powder.
Place on a lightly oiled flat pan.
Broil for a few minutes, or until the croutons are toasted and brown. Remove from the oven and top each bowl of soup with the croutons.