Turkey Vegetable Soup

It’s warm today but wet.  I love making a big pot of soup on the weekends to enjoy for lunch or a late afternoon snack.  This soup is so healthy and comforting.  I always make enough to freeze as well, so when I have a hankering for nourishing soup but don’t have a lot of time, I can just thaw it out and enjoy!

You will need:

6 garlic cloves minced

Olive oil

1 lb ground turkey

2 carrots rough chopped

15 oz can of cannelloni beans, do not drain or rinse

1/2 onion chopped

2 carrots chopped

2 celery stalks chopped

2 cups chopped cabbage

2  medium sweet potato’s, peeled and diced

1 package fresh green beans

15 oz can cannelini beans

1 28 oz can chopped tomatoes

1 box chicken bone broth

2 cups water

Salt and pepper

Grated pecorino romano

Coat bottom stock pot with olive oil, add garlic. Bring up heat and cook garlic until toasted and light brown.  Add onion, carrot and celery, cook until soft about 10 minutes.  Next toss in the ground turkey. Break it up with a spoon until crumbled.  Once cooked, add the can of tomatoes.  Add entire box of bone broth, water and the rest of the veggies.  Cook for several hours, salt and pepper to taste.

Ladle into soup bowls, drizzle a little more olive oil on top, and then with grated cheese. Serve with crusty bread.