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Overhead bowl of turkey and white bean soup
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Turkey and White Bean Soup Recipe

A brothy soup with cooked turkey, white beans, carrots, celery, spinach and lemon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 281
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tablespoon olive oil 13.5 g
  • 1 medium yellow onion 150 g; diced
  • 2 medium carrots 150 g; diced
  • 2 stalks celery 100 g; diced
  • 3 cloves garlic 9 g; minced
  • 4 cups low-sodium chicken broth 960 ml
  • 1 cup water 240 ml
  • 510 g fully cooked unsalted white beans about 3 cups; drained
  • 450 g cooked skinless turkey breast about 3 cups shredded; safely stored
  • 1 teaspoon dried thyme 0.8 g
  • 0.5 teaspoon fine salt 3 g; reduce for seasoned turkey
  • 0.25 teaspoon black pepper 0.6 g
  • 100 g baby spinach washed
  • 1 tablespoon lemon juice 15 g

Equipment

  • 1 5- to 6-quart pot
  • 1 Knife and cutting board
  • 1 Ladle
  • 1 Food thermometer

Method
 

  1. Heat oil in a 5- to 6-quart pot over medium heat. Add onion, carrot and celery; cook 7–9 minutes, stirring, until beginning to soften. Add garlic and thyme and stir for 30 seconds.
  2. Add broth, water, cooked beans, salt and pepper. Bring to a simmer, then cook gently for 10–12 minutes, until carrots are tender.
  3. Add cooked shredded turkey and simmer gently for 5–8 minutes, or until turkey and soup are heated throughout to 165°F. Stir in spinach and cook about 2 minutes to wilt. Add lemon juice, taste, and divide into six servings.
  4. Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within the turkey’s original 3–4 day refrigerated storage window; making soup does not restart it. Freeze promptly if needed while still safe. Reheat to 165°F.

Video

Notes

Recipe starts with fully cooked turkey and beans; their original cooking time is not included. Nutrition is estimated using unbrined skinless turkey breast, unsalted cooked white beans and low-sodium broth. Brined turkey, canned beans and brand changes affect sodium. Follow ingredient labels for allergens.
Video credit: Diane’s World Kitchen demonstrates Melissa Clark’s lemony white bean soup with turkey and greens. That version starts with raw ground turkey and includes tomato paste, cumin, ginger and sturdy greens. This recipe instead uses safely stored cooked turkey breast, thyme and spinach; follow this card’s method and 165°F reheating endpoint rather than the video’s raw-turkey sequence.