I know it’s finally like 75 degrees out, but I’m eating soup anyway.
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Whenever we feel like we need to “detox” I make soup for a few different reasons. Numero uno, it’s easy. Numero dos, it’s flavorful. And numero tres, it’s healthy. We both have been traveling the past month to Vegas, Iowa City, Miami, and Des Moines for various fun events and whenever we travel, we kinda let loose. Dessert with every meal? Suuuuure. Cheeseburger and fries at 2am? Suuuuure.
We need soup.
So I put together a big ol’ pot o soup for dinner this week. I knew I wanted to use turkey because it’s healthy, but the rest was just a hodgepodge of vegetables that I simply like in soup like cannellini beans, spinach, tomatoes, and of course onion, celery and garlic. All my soups typically have onion, celery, and garlic. No matter what.
I always use my Le Creuset Dutch Oven to make my soups in because it’s huuuuuge and cooks everything evenly. These cost a pretty penny, but they will last you about 300 years so when ya do the math, it’s not that bad! They come in all different sizes and colors. I have a the oval 6 3/4 QT. I’m truly in love with it. You can find them on Amazon!
I would seriously cook everything in Le Creuset…some day (sigh). 😉
Isn’t this soup so pretty too? I love the colors. Some people say the more colorful your food is, the healthier it is. In this case, I would say that statement in 100% true.
Don’t be afraid to add more or less to this soup. Don’t like spinach? Just don’t add it. You like carrots? Add them!
- 1.5 pounds ground turkey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 egg
- ¼ cup parmesan cheese
- ¾ seasoned Italian bread crumbs
- 2 teaspoons minced garlic
- ½ cup chopped celery
- 1 medium onion, diced
- 3 teaspoons minced garlic
- 1 14 ounce can diced tomatoes with juice
- 2 28 ounce containers vegetable stock
- 28 ounce can cannellini beans
- 1 bag spinach
- handful of fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
- In a large bowl, add all of the meatball ingredients and mix with hands. Using a cookie dough scooper or measuring spoon, measure about 2 tablespoons of the meatball mixture and roll into a ball. You should end up with about 20 meatballs, more or less. Set aside.
- In a large pot, drizzle a little olive oil and add the celery and onions. Saute for 2 minutes then add minced garlic and saute for an additional minute.
- Next add the tomatoes and vegetable stock. Bring to a boil then add the meatballs and turn down to a simmer. After about 10 minutes, add the cannellini beans and simmer for an additional 5 minutes. Finally add spinach, parsley, and basil. Let simmer for an additional few minutes then taste for a salt and pepper.