Anti Inflammatory Crockpot White Bean and Herb Soup with Smoked Turkey

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

4.6

(18)

Anti Inflammatory Crockpot White Bean and Herb Soup with Smoked Turkey

This slow-cooker soup is the kind of deeply comforting meal that also happens to be doing your body a serious favor. Cannellini beans bring plant-based protein and fiber, while the broth slowly draws rich, smoky flavor from a whole turkey leg over hours of low-and-slow cooking — no shortcuts needed. The real anti-inflammatory heavy hitters here are turmeric, garlic, and extra virgin olive oil, all working together in a base built on fresh carrots, celery, and onion. Fresh rosemary, thyme, and bay leaves layer in herbal depth that makes the whole kitchen smell incredible by dinnertime. A handful of baby spinach and a squeeze of lemon juice go in right at the end, keeping their brightness and nutrients intact rather than cooking them into oblivion. Low-sodium broth and no-salt-added tomatoes keep sodium in check without sacrificing any of the savory richness you'd expect from a soup this hearty. It serves six, so it's a smart Sunday cook that sets you up with nourishing lunches or easy weeknight dinners all week long.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 smoked turkey leg (about 1 ½ lb)
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
4 cups low-sodium chicken broth
1 can (14.5 oz) diced tomatoes, no salt added
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tsp ground turmeric
½ tsp black pepper, plus more to taste
½ tsp salt, plus more to taste
2 cups baby spinach, loosely packed
1 tbsp fresh lemon juice

For serving

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

Instructions

1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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