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Tuscan white bean stew in white bowl
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5 from 1 vote

Tuscan White Bean Soup with Turkey

If you’re looking for an easy weeknight meal this Tuscan White Bean Soup with Turkey is your answer. Not only does it taste great but works as a main dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Italian
Servings: 8 Servings
Calories: 257kcal
Author: Aimee Mars

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

SLOW COOKER METHOD:
  1. 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.
  2. 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.
  3. Add the Chicken Stock, Beans, and a bit more salt & pepper. Cover and heat on high for 3 hours or low for 5 hours.
  4. Top soup with shaved Parmesan Cheese.

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 27g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 1347mg | Potassium: 392mg | Fiber: 8g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 18mg | Calcium: 204mg | Iron: 5mg