RECIPE: Turkey Soup Provençal
I’m very particular. No, not peculiar, although I’m that too. Things in my life need to run smoothly in order for me to a) get out the door in time to, b) do my job well, and therefore c) bring home a paycheck so I can actually enjoy my life. If a doesn’t happen, then b is in jeopardy, and I’ll start stressing out about c. Now that I’m back at school, after a delightful two week vacation, being organized is a necessity.
My morning routine is very important to me. A vital part of my morning routine takes place the night before. I pack my lunch, set the coffeemaker to automatic brew in the morning, and, most of the time, decide what I’m going to wear. Recently my sister and brother-in-law stayed the night with me, and I was making my lunch, my sister commented on the efficiency of my preparations. I explained to her the a+b=c equation that is my daily life and I think she was surprised at I, usually a big ‘ol mess, was able to be organized.
The other day my sister called me from the grocery store lamenting her lack of ideas for lunches that week. She confessed that she pretty much always eats Lean Cuisines for lunch. After I finished judging her for that poor life choice (sorry, I shouldn’t judge, we’re all busy people, I know, I love you Seester, but I’m a snob, I haven’t eaten a frozen meal [OK, that didn't come from Trader Joe's] in years), I asked her what she wanted to eat. She asked for soup suggestions, preferably ones with chicken and beans. I knew immediately what she should make, although it used turkey, although I suppose she could have used ground chicken.
This recipe, like many that have come before, are product of sharing with my English department buddies. I don’t know who brought in this recipe first, but I do know that the first time I got my hands on it, I made it that evening. I went through a few month long phase where I made it every other week. After I told my sister about it, I suddenly started craving it and made it the next day.
One of the attractions of soup for me is that I can make a big pot of it at the beginning of the week and then I’m good for lunches for the week. Throw in a yogurt, a piece of fruit, and some Cat Cookies, and my life can continue running smoothly. This soup makes my daily planning a bit easier, plus I’ll have a colorful, healthy, and delicious soup that everyone will love.
|Turkey Soup Provençal|
- 1 pound ground turkey breast
- 1 teaspoon dried herbes de Provence
- 2 (15-ounce) cans cannellini beans or other white beans, drained
- 2 (14.5-ounce) cans fat-free, less-sodium chicken broth
- 2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
- 4 cups chopped fresh spinach
- Cook turkey in a large saucepan over medium-high heat until browned, stirring to crumble.
- Add herbes de Provence, beans, broth, and tomatoes to pan; bring to a boil.
- Reduce heat, and simmer 5 minutes. (OK, usually I cook it for longer than 5 minutes, usually 30ish minutes to let the flavors really meld together. But 5 minutes works too, if you’re looking for a quick dinner.)
- Stir in spinach; simmer 5 minutes.