Turkey, Spinach and Red Bean Soup







A recipe allowed in a / / / diet.

This turkey soup sure smells delicious! So, if you have any leftovers from Thanksgiving, this soup gives you the opportunity to properly use it. We’ve added cherry tomatoes, garlic, beans, baby spinach and we’ve flavored it with coriander and basil. Great and surprising flavors, in a soup that brings a cozy feeling!

Nutritional Chart

Calories: 234 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 6 g
  • 10 g
  • 19 g

Ingredients Needed for Turkey, Spinach and Red Bean Soup

6 cups of water
7 ounces of leftover turkey
1 onion, chopped
2 garlic cloves, chopped
4 cherry tomatoes
2.5 ounces of red bean
1 teaspoon coriander
1 teaspoon dried basil
3 ounces of baby spinach

How to Make Turkey, Spinach and Red Bean Soup

  1. Add the water in a saucepan and bring it to a boil. Add the leftover turkey and season with a pinch of salt. Boil it for 15-20 minutes.
  2. Strain the soup in a separate saucepan over medium heat.
  3. Leave the turkey aside for a while. Add the onion in the turkey stock and bring it to a boil. Add garlic, cherry tomatoes, red beans and simmer for 5 minutes.
  4. Add the turkey breast and season it with coriander and dried basil. Add baby spinach, then season with salt, pepper, leave it on heat for 4-5 minutes more.
  5. Serve it warm!

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