High-Protein Turkey & White Bean Soup
Method
Dice the turkey breast into bite-sized pieces. Dice the zucchini and carrots, finely chop the onion, and rinse the white beans thoroughly under cold water before draining well.
Heat the olive oil in a large soup pot over medium heat. Add the turkey and cook for 4–5 minutes, stirring occasionally, until lightly browned.
Stir in the onion and carrots and cook for 3 minutes, allowing the vegetables to soften and become fragrant.
Add the crushed tomatoes, water, zucchini, garlic, smoked paprika, dried basil, salt, and black pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 15 minutes.
Stir in the white beans and spinach. Simmer for another 7–8 minutes, allowing the flavors to blend and the spinach to wilt.
Taste the soup and adjust the seasoning if needed. If you prefer a thicker consistency, mash some of the beans directly in the pot with the back of a spoon.
Ladle the soup into warm bowls and garnish with freshly chopped parsley or basil before serving.
For an even creamier texture without adding cream, mash about half of the white beans before stirring them into the soup. The starches naturally thicken the broth while keeping the soup high in protein and fiber. A squeeze of fresh lemon juice just before serving brightens the tomato base and balances the rich, savory flavors.
Nutrition Facts
Per serving
