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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Turkey Soup Provençal

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. 

Cooking Light MARCH 2003

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

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.

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 12%
  • Fat: 3.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 40g
  • Carbohydrate: 25.4g
  • Fiber: 5.4g
  • Cholesterol: 75mg
  • Iron: 6.1mg
  • Sodium: 890mg
  • Calcium: 206mg
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Turkey Soup Provençal recipe

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