Eosinophilic Esophagitis Friendly Balsamic-Rosemary Turkey Vegetable Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
Soup
- 2 tbsp extra-virgin olive oil
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!