Sara’s Turkey Soup

  • 5 tbsp. olive oil
  • 1/2 tbsp. diced garlic
  • 2 cups diced white onion
  • 2 cups diced celery
  • 2 cups diced carrots
  • 1 bag bag baby spinach
  • 1 can white (cannellini) beans
  • 1/2 cup #3 coarse bulgur wheat
  • 1/2 cup whole wheat penne
  • 6 cups chicken stock (low fat, low sodium)
  • 1-1/2 cups water (more if needed)
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 4 cups diced cooked turkey or chicken
  1. Heat olive oil and garlic in a large pot. Add the vegetables and sauté for 15-20 minutes; add the chicken stock. Add beans, penne and bulgur wheat; stir occasionally. Bring to a boil, reduce heat and simmer for 15 minutes. Season with salt and pepper. Add the turkey and cook for 5 minutes more. Ladle into bowls, sprinkle with parmesan cheese. Drizzle with extra virgin olive oil.