Turkey, Spinach and White Bean Melange (serves 4)

I really don’t know how to classify this. Is it a sauce, a hearty soup or a filling for a baked potato? Take your pick but it is really nice and not too heavy. I consistently try to make healthy meals and I know that many of my friends are at a stage in life when they are trying to eat well in order to stay well. Some have radically cut out sugar, some are very wary of salt. Salads to accompany a meal are a good way to get a dose of greens (spinach, arugula) and some good fats (avocado and olive oil) into one’s diet. Cutting back on red meat is another idea as is eating less tuna due to mercury. Pulses are good and filling. So while I am calling this a ‘melange’ and you can decide how you want to eat it, it ticks all the boxes – white meat not red, greens in the form of spinach, and pulses. Don’t go crazy if you can’t get it and use chicken broth instead but I am using mushroom broth more frequently now. I use the Kallo brand but Pacific does mushroom broth in a carton and Better Than Bouillon does it too. It has a deeper flavor somehow.

1 tbsp. olive oil
Salt and freshly ground black pepper – always optional
1 medium onion – diced
1 large clove of garlic – grated
1 pound of ground turkey
10 oz. baby spinach
1 can of cannellini beans drained and rinsed
1 cup of broth – mushroom or chicken

Heat oil until sizzling and tip in the onions. Let soften and brown just a little. Add the garlic and cook for a further couple of minutes.
Next, stir in the ground turkey and break it up so there are no big clumps. Let it brown a little too.
Add the spinach, beans and broth.
Bring to a boil then turn down the heat and simmer for 20 minutes.


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