This easy recipe is perfect for the colder weather. It is hearty and filling without feeling like too much.
Recipe type: Dinner
2 tablespoons extra virgin olive oil
1 pound lean ground turkey
1 onion, chopped
1 tablespoon parsley
1 tablespoon basil
1 tablespoon oregano
1 tablespoon onion powder
1 tablespoon garlic powder
salt and pepper to taste
1 can Great Northern bean, drained and rinsed
28 oz chopped tomatoes
28 oz unsalted broth
5 cups spinach
1 ½ cup farro
Grated Parmesan or Pecorino Romano cheese
Place a large stock pot on your stove top and coat the bottom with olive oil. Place the burner on medium high heat.
Once pan is heated add ground turkey, onion, and spices to the stock pot. Heat until turkey is cooked completely through, about 5-7 minutes.
Add beans, chopped tomatoes, and broth to the stockpot. Bring to a gentle boil and then reduce heat to allow mixture to simmer for 5 minutes.
Add farro and spinach to pot and cover. Simmer for 10 minutes. Remove from heat and allow to cool.
Serve with freshly grated Parmesan or Pecorino Romano cheese. Enjoy!
I always look to cut sodium where I can, especially when making soups as they are often loaded with sodium. I tend to look for unsalted varieties of broth with 140 mg of sodium. These can be more expensive than lower sodium broths but are very affordable if purchased at BJs, Costco, or when on sale. I also purchase no salt added tomato and beans to cut the salt.
You can use 3-4 tablespoons of Italian seasoning if you have that on hand. It will save you from pulling out all those spice containers. Just look for one that does not have salt listed as an ingredient.
I used farro in this recipe but barley can work well too. If you wanted to make the recipe gluten free omit the grain or add pre-cooked wild rice.
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