Turkey Soup Provençal

Photography: Randy Mayor; Styling: Melanie J. Clarke
This French-inspired turkey soup gets its rich flavor from dried herbes de Provence and features ground turkey breast, canned beans and tomatoes, chicken broth, and fresh spinach. 

Yield:

4 servings (serving size: 1 1/4cups)

Recipe from

Nutritional Information

Calories 294
Caloriesfromfat 12 %
Fat 3.8 g
Satfat 1.5 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 40 g
Carbohydrate 25.4 g
Fiber 5.4 g
Cholesterol 75 mg
Iron 6.1 mg
Sodium 890 mg
Calcium 206 mg

Ingredients

1 pound ground turkey breast
1/2 teaspoon dried herbes de Provence, crushed
1 (15-ounce) can cannellini beans or other white beans, drained
1 (14.5-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
4 cups chopped fresh spinach

Preparation

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.

Note:

Robyn Webb,

March 2003