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Greens and Beans Spicy Turkey Soup in a bowl

Greens and Beans Turkey Soup.

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Course: Recipes
Cuisine: soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 1 hour
Servings: 6
Calories: 504kcal
Author: dana vento


  • 2 T. extra virgin olive oil
  • 3-4 cloves garlic sliced in half
  • 1 Tbsp Minced Garlic
  • A medium yellow onion diced
  • Large leek 1, diced (or shallots, green onions, or sweet onion*)
  • 4 carrots peeled and diced
  • 1 jalapeno pepper diced (optional) - ribbed and seeded
  • Sea salt and pepper to taste
  • Bay leaves 1-2
  • 2 t. each dried parsley & dried oregano
  • ½ t. cayenne pepper Or Red Pepper Flakes use = amount or up to 1 1/2 Tsp.
  • 4 c. organic chicken stock
  • 3 ” Parmesan cheese rind
  • 2 c. water
  • 15- oz. cans 2 cannellini beans, rinsed and drained
  • Cooked turkey shredded 2 Cups
  • 2 c. baby spinach coarsely chopped (or Kale, Broccoli Rabe)
  • Freshly shaved Parmesan cheese
  • Fresh parsley chopped (cilantro can be used it will just be stronger)
  • *if you are using yellow onion in the recipe you can just add about 1/2 c more)


  • Heat the olive oil in a large soup pot over medium heat.
  • (Next add garlic, onion, leeks, carrots, and jalapeno.
  • Cook, stirring occasionally until vegetables are soft and develop a bit of color.
  • You are 'sweating' the veggies to get them to cook faster!
  • As a result, this will take approximately 6 - 8 minutes, and usually, it's the latter.
  • Now, season with salt and black pepper, to taste.
  • Add bay leaves, dried herbs, and cayenne pepper (or whatever you are using for the SPICY flavor)
  • Then, cook for another 2-3 minutes, or until the herbs become fragrant.
  • *****(if in an Instant Pot, do all of the above steps 1-7 on SAUTE*)
  • ****(if using an Instant Pot, follow steps 11-13 and jump to 15-16)
  • Next, add chicken stock.
  • Now, add the water, and cannellini beans to the pot.
  • Finally, add in the parmesan rind (this is the portion that really bolsters the flavor!)
  • Increase heat to high and bring the soup to a rolling boil
  • Please NOTE: if you are using an Instant Pot, cover it and cook 20 minutes on the SOUP setting.
  • Once the time is met for cooking, then, release the steam (CAREFULLY) and press saute, following the directions below to complete cooking and ingredient additions)
  • Once it boils, reduces heat to medium-low and simmer, uncovered, for 20-25 minutes.
  • Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach (Kale or Broccoli Rabe) wilts and the turkey is heated through.
  • Remove from heat and discard bay leaves.
  • Taste and adjust seasonings, as desired.
  • Serve immediately with some shaved Parmesan cheese.
  • Enjoy!


Please see the post to understand all optional ingredients.
You can make this in an Instant Pot, it's fast and easy.
See the directives above to understand the times for Instant Pot Cooking.


Serving: 1g | Calories: 504kcal | Carbohydrates: 54g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 713mg | Fiber: 11g | Sugar: 6g
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