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