Ingredients
Scale
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tsp. fresh chopped thyme
- 1 tsp. fresh chopped oregano
- 2 tsp. fresh chopped rosemary
- 2 garlic cloves, minced
- 6 cups turkey stock
- 1 sweet potato, diced
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 cups cooked turkey breast, shredded
- 3 cups Randall Great Northern Beans, drained and rinsed
- 1 cup cooked spinach
Instructions
- In a large stock pot, heat olive oil over medium heat.
- Sweat the onions, carrot and celery until soft, about 3 minutes. Stir in the thyme, oregano, rosemary and garlic and cook 2 more minutes.
- Stir in the sweet potato and pour in the turkey stock.
- Cover and bring to a boil, then simmer for 10 minutes or until sweet potatoes are fork tender. Taste the broth and season with salt and black pepper.
- Add the shredded turkey breast meat, the great northern beans and the cooked spinach and cook for 3 minutes until everything is heated through.