Turkey Soup Provençal

Turkey Soup Provençal
Photo by Photography: Randy Mayor


  • 1 pound ground turkey breast
  • 4 cups chopped fresh spinach
  • 1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 1 (15-ounce) can cannellini beans or other white beans, drained
  • ½ teaspoon dried herbes de Provence, crushed

Cook turkey in a large saucepan over medium-high heat until browned, stirring to crumble. Add herbes de Provence, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in spinach; simmer 5 minutes.

View full recipe at My Recipes


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