Cooking Instructions
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Step 1
Heat the
Olive Oil (1 dash)
in a large dutch oven or stock pot over medium-high heat. Add the
White Mushrooms (2 1/3 cups)
,
Onion (1)
, and
Garlic (3 cloves)
and let them soften for a couple of minutes.
Step 2
Add in the
Ground Turkey (1 lb)
and break it up as it browns. Season everything with
Salt (1 pinch)
,
Freshly Ground Black Pepper (1 pinch)
,
Dried Parsley (1 pinch)
and
Dried Tarragon (1 pinch)
. Then pour in the
Capers (1 jar)
,
White Beans (1 can)
, and
Red Wine (1/4 cup)
. Let that mixture simmer to cook off the wine for 5 minutes or so.
Step 3
Pour in the
Crushed Tomatoes (1 can)
and
Chicken Stock (2 cups)
. Let the soup simmer for 10-15 minutes.
Step 4
Transfer 1 cup of the soup into a blender. Puree the cup of soup into a thick mixture and pour it back into the big pot. Let it continue to simmer for another 20 minutes.
Step 5
Add in the
Fresh Baby Spinach (2 cups)
and
Grated Parmesan Cheese (1/3 cup)
. Stir them in just to wilt the spinach and melt the cheese for a minute. Ladle the soup into bowls and serve with crusty bread. Enjoy!
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