Turkey and Spinach Soup (serves 4)

Turkey and Spinach Soup (serves 4)

Have not been able to cook for almost a week due to back issue (thought it better not to take a director’s chair into the kitchen, as I might end up with a worse problem!). Turkey + spinach + cannellini beans = bland. Add harissa paste (tracked down in Whole Foods) = delicious. This is a hearty soup – really a meal in itself. Could do well in a container for lunch.

1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
1 x onion – finely chopped
2 x garlic cloves – finely chopped
1 pound ground/minced turkey (Whole Foods ground turkey has no added ‘natural flavorings’)
6 oz baby spinach
3 cups vegetable broth/stock
1 x can of cannellini beans
1 tbsp. harissa paste

Heat seasoned oil in a cast iron casserole dish and when sizzling add onion and leg soften for a few minutes.
Then add garlic and let cook for a few minutes.
Then add turkey and separate with a spatula so it is not in large chunks.
When turkey is a little browned, add spinach and broth.
Bring to boil and simmer with lid on for 10 minutes.
Then add cannellini beans and harissa paste and cook for a further 5 minutes.

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