Happy Monday! I have another exclusive substack special recipe which means this one won’t be posted anywhere but here!

I saw the New York Times posted a video by Melissa Clark today showcasing her Lemony White Bean Soup with Turkey and Greens (and it looked delicious!). I feel like I’ve made 5,000 variations of greens and beans and plenty of versions with turkey, so this definitely sparked a few ideas for me!

The recipe inspired me to take another crack at the turkey + beans + greens equation today, and I landed on an absolutely incredible dish that’s so flavorful and warming.

This meal is also a great way to finish up the last of those summer zucchini. For a quick punch of flavor, I added a few spoonfuls of onion preserves though you can also just caramelize the onion or you can skip it altogether. I like the sweetness it lent to the broth. I also added a parmesan rind for a bit of extra richness.

Want to make it this week? The full recipe is below the image! 👇

Brothy Beans with Turkey and Spinach

Ingredients:

• 1 tablespoon neutral oil

• 1 yellow onion, peeled and diced

• 1 pound ground turkey

• 2 tablespoons butter

• 1/2 teaspoon crushed red pepper, more or less to taste

• 2 teaspoons onion preserves, optional

• 14.5-ounce can white beans, drained

• 5 cups water or vegetable stock

• 1 parmesan rind, optional

• 2 zucchini, diced

• 5 ounces baby spinach

• .5 ounce package of basil, stems discard and leaves roughly chopped; a few leaves reserved for garnish if you like

• 1 lemon, juiced

• Salt and pepper to taste

Instructions:

Brown the onion and turkey:

• Heat the neutral oil in a wide pot over medium-high heat. Add the diced onion and cook for 5 minutes until it just begins to soften. Add the ground turkey and cook for 15 minutes, breaking it up as it cooks, until it is completely browned and cooked through. Season with salt and pepper.

Prepare the broth base:

• Melt the butter into the turkey. Add the crushed red pepper and onion preserves if using. Cook, stirring occasionally, for 2–3 minutes until fragrant.

• Add the white beans and toss to coat.

Simmer the broth:

• Pour in the water or vegetable stock and bring to a boil. Add the parmesan rind and the diced zucchini. Reduce heat to medium-low and hard simmer for 25 minutes until the broth reduces, and the zucchini is softened.

• Taste the broth and season with salt, pepper, and more crushed red pepper if you like. Discard the parmesan rind.

Finish the broth:

• Add the baby spinach and basil and simmer for 5–6 minutes until the spinach has wilted.

• Finish the broth with the lemon juice and cook for 1–2 minutes. Taste and season one final time. Turn off the heat.

To serve:

• Ladle the brothy beans into bowls. Garnish with fresh basil and a drizzle of extra virgin olive oil if you like. Serve with crusty bread.

This recipe won’t be posted on my site or my Instagram, so be sure to save this post. If you make it, drop a comment and let me know what you thought of it! 🌞