Turkey White Bean Minestrone
This cozy, high-protein soup is the perfect “in-between seasons” meal—light enough for warmer days, yet still comforting when there’s a chill in the air. It brings together the ultimate balance of flavors: a touch of sweetness, a little heat, savory depth, and that rich umami finish that keeps you coming back for another spoonful.
Packed with real, whole-food ingredients, this soup is loaded with quality protein and vibrant vegetables to help keep you full, energized, and truly nourished. And one of the best parts? It’s incredibly easy to throw together, making it perfect for busy weeknights or meal prep days. In fact, the flavors deepen and get even better as it sits, so leftovers throughout the week are something to look forward to.
Serve it warm with a slice of your favorite crusty sourdough bread for dipping, and you’ve got a simple, wholesome meal that feels both comforting and fresh.
If you’ve been searching for a healthy, family-friendly recipe made with nourishing, real food ingredients—and plenty of protein to keep everyone satisfied—this is it. It’s a reliable go-to that checks all the boxes: easy, delicious, and deeply satisfying.
If you give it a try, leave a comment and share how it turned out! It’s always helpful for others to hear your tips, swaps, and favorite ways to make it your own.
Turkey White Bean Minestrone
Prep Time: 20 minutes Cook Time: 45 minutes Serves: 6
For the Turkey- 1 pound ground turkey
- 1/4 cup finely chopped parsley
- 1/4 cup freshly grated parmesan cheese
- 2 cloves of garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon unrefined salt
- 1 (15 ounce) jar white navy beans, rinsed
- 32 ounces chicken bone broth or stock
- 2 teaspoons ghee or olive oil
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 small yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 (14 ounce)jar diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup finely chopped fresh parsley
- salt and pepper to taste
- 1 medium size zucchini, diced
- 2 cups chopped spinach
- Parmesan cheese for serving
Preparation
- Prepare the turkey mixture by combining all the ingredients together in a bowl. Set aside.
- In a blender combine the white beans with 1 cup of the chicken bone broth. Blend until smooth. Keep to the side.
- Heat a Dutch oven or heavy bottom soup pot over medium heat. Add the turkey mixture to the pan and use a wooden spoon to break up the meat a bit. Cook, stirring often until the turkey is no longer pink and lightly browned. Use a slotted spoon to removed the mixture from the pot and put it in a bowl for the time being.
- Add the ghee to the pot and once melted add the carrots, celery, onion, and garlic. Stir often and cook until the veggies are tender, about 15 minutes. Return the meat to the pot along with the pureed beans, the remainder of the broth, tomatoes, dried thyme, rosemary, parsley and a hefty pinch of salt and pepper. Bring to a low boil. Reduce the heat to low, cover the pan and simmer for 40 minutes.
- Add the zucchini and spinach and cook until tender, about 8 minutes longer.
- Serve with additional parmesan cheese.
Notes
Leftovers keep well for up to 5 days.