Ribbons of bright green spinach float in a rich-tasting broth that's chock-full of turkey, black beans, and bacon. The soup may remind you of chili, and in fact it's flavored with chili powder, along with cocoa, oregano, and Tabasco sauce.
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 quart canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1 1- pounds piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
10 ounce spinach, stems removed, leaves washed and cut crosswise into 1-inch strips
How to Make It
In a large stainless-steel pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
Variations : · Use smoked turkey in place of plain. : · Substitute 1 2/3 cups drained and rinsed kidney, pinto, or cannellini beans for the black beans.
Wine Recommendation: You need a lusty red wine with plenty of spiciness and fruit flavor to stand up to this powerful soup. That describes zinfandel to a T, so try one here.