Low Sodium Balsamic-Rosemary Turkey Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Sodium Balsamic-Rosemary Turkey Vegetable Soup

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Ingredients

6 servings

Soup

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 lb ground turkey
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium zucchini, cut into ½-inch pieces
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth
1 cup green beans, trimmed and cut into 1-inch pieces
2 tbsp balsamic vinegar
2 sprigs fresh rosemary
1 tsp ground turmeric
½ tsp ground black pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups baby spinach

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large 6-qt Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.

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