December 13, 2011

Rosemary Veggie Soup with Turkey


This is a hearty, healthy soup for a cold winter day. Rosemary and garlic are king and queen, and the courtiers are spinach, tomatoes, and onions. The turkey is... if I continue this metaphor... the entertainment: court jester. Simple to make!

  • 1 onion, chopped
  • 5 cloves garlic, finely chopped
  • 1 T olive oil
  • 2 lbs chopped turkey (or other poultry)
  • 6 cups loose baby spinach leaves, rinsed
  • 4 cups chopped organic tomatoes in juice (canned is fine)
  • 4 cups vegetable or poultry broth
  • 1 1/2 Tblsp fresh rosemary, chopped
  • 2 16oz cans of your favorite cooked beans

In a large pot, saute the onion and garlic in olive oil until tender. Add the other ingredients and bring to a simmer. Cook until flavors are blended (at least 15 minutes).




The wintery scene from my kitchen window today.