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Spinach soup JG

Spinach Minestrone

A quick and easy soup with ground turkey, cannelini beans, tomatoes, and spinach. Yum.

Course Soup
Keyword clean eating, gluten-free, organic vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 2 Tablespoons Organic avocado oil
  • 1 pound Ground turkey, organic preferred (optional)
  • 32 ounces Organic vegetable broth
  • 1 can Diced tomatoes (Fire-roasted preferred), NOT drained
  • 1 can Organic cannellini beans, drained and rinsed
  • 2 teaspoons Dried parsley
  • 1 teaspoon Dried basil
  • 1 teaspoon Himalayan pink salt
  • 1/2 teaspoon Black pepper
  • 3/4 cup Brown rice pasta
  • 3 cups Fresh spinach, chopped
  • Parmesan cheese, shaved or shredded - or Feta crumbles ( for garnish)


  1. Saute onions in oil until translucent. Add garlic and saute 2 minutes.

  2. Add ground turkey to pan and cook until browned throughout.

  3. Stir in the broth, tomatoes, beans, and herbs. Heat to a simmer.

  4. Stir whole or chopped spinach leaves into the mixture..

  5. Add raw pasta and cook for 9 minutes or to the tenderness of your liking.

  6. Salt and pepper your soup to taste.

  7. Spoon into bowls. Garnish with shaved or shredded Parmesan cheese (or Feta) and a sprinkle of parsley if desired. Enjoy!