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Tuscan Bean Soup with Ground Turkey & Sourdough Croutons

Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 8
Calories 450 kcal

Ingredients

  • 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

Instructions

  1. In a large stockpot, melt the butter and heat the olive oil.
  2. Add the onion, celery, and carrots. Cook 7-8 minutes until onions are translucent.
  3. Add the zucchini and squash, cook until soft, about 5 minutes.
  4. Add the garlic, red pepper flake, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Stir in the crushed tomatoes and beans.
  6. Transfer about 4-5 cups of the mixture into a food processor and pulse about 5 times until just pureed.
  7. Transfer back to the stockpot and add the rest of the chicken stock.
  8. Stir in the white wine vinegar, salt and pepper.
  9. Cook on low heat for about 6-7 hours (this is the point where you could transfer to a crock if you'd like).
  10. During the last 30 minutes of cooking, melt a little more butter in a saute pan.
  11. Add the ground turkey and brown, crumble apart as it cooks.
  12. Stir in the turkey and chopped spinach to the soup and cook for another 25 or so minutes.
  13. Serve with sourdough croutons and shaved cheese.