There’s just something heartwarmingly delicious about a white bean stew, which is why I also love this Thai White Bean Stew with Turmeric Yogurt.
Okay, it’s time to slooooooow it down a bit…
This holiday season I feel like I’m crushing it (well, as best as I can, and talk to me tomorrow cause that might all change), but my Christmas Cards are ordered, as in the first Christmas Cards we’ve ever sent out (cause I also thought it took way to much time to do and still do, but I digress…) and our little Elf has been on the shelf every day this month! So C-R-U-S-H-I-N-G-it!
Anyway, sometimes, well actually every single holiday season, the calendar gets jam-packed and I often feel like meal time goes right out the window just behind eating healthy. So in an effort to save time, actually have something ready for dinner, eat healthy and basically preserve sanity I’ve started to throw some super simple and super quick dinners on the table.
This Tuscan White Bean Soup, which can actually be made two ways (I’ll cover that in the recipe below), is super simple with 10 ingredients, which includes the salt and pepper and is overall pretty healthy. I know 5 ingredients or less would be preferable, but stay with me on this one.
Do you want the final and official “seal-of-approval”???
My kids, both of them, gobbled this soup up AND it was during a time when they were both sick (read: in the “I only want to eat goldfish” mindset). So I think that’s a pretty strong gauge for making this a great weeknight meal.
Your options for cooking are stove top or slow cooker. I opted for stove top because we were home all day due to my kids being sick and I don’t have one of those fancy-schmance timed slow cookers (hello, Christmas present idea…). Either options is fine so choose the one that best fits your lifestyle!
Put this one on this menu for tonight and you should have plenty leftover for tomorrow. How’s that for saving time??
Tuscan White Bean Soup with Turkey
Ingredients
- 1 lb Ground Turkey
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- 1 White Onion chopped
- 4 Garlic Cloves minced
- 8 cups Chicken Broth
- 45 ounce Cannelini Beans 3 15-ounce cans, drained and rinsed
- 2 ounces Shaved Parmesan
Instructions
- Add 1 tablespoon of Olive Oil to a large stockpot and add in the Onions and cook for 5 minutes, stirring occasionally, until onions become translucent. Add the garlic and cook for 1 to 2 minutes until fragrant. Place onion mixture in a large stockpot.
- Place ground turkey into the skillet and lightly brown the meat. Add in the cumin and salt and pepper for additional seasoning. Drain the skillet and place the turkey into the stockpot.
- Add Chicken Stock, Beans, and a little more salt & pepper for seasoning. Continue to cook until the soup begins to simmer. Reduce heat to medium-low, cover, and cook for an additional 10 to 15 minutes.
- Top soup with shaved Parmesan Cheese.
Notes
- Add 1 tablespoon of Olive Oil to a medium sized skillet and heat on medium until skillet is slightly warm. Place the Ground Turkey into the skillet and lightly brown the meat. Add in the Cumin and Salt & Pepper for additional seasoning. Drain the skillet and place the turkey into your slow cooker.
- Add 1 tablespoon of Olive Oil to a medium sized skillet and heat on medium until skillet is slightly warm. Place the Ground Turkey into the skillet and lightly brown the meat. Add in the Cumin and Salt & Pepper for additional seasoning. Drain the skillet and place the turkey into your slow cooker.
- Add the Chicken Stock, Beans, and a bit more salt & pepper. Cover and heat on high for 3 hours or low for 5 hours.
- Top soup with shaved Parmesan Cheese.
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