Calories
290 kcal
Protein
26 g
Fat
8 g
Carbohydrates
29 g
On a cutting board, cut the turkey meat into medium-thick slices and then transfer them to a preheated pan with olive oil. Fry until the meat reaches a slightly brown color.
Wash and cut the celery, carrots, and onion. Mince the two garlic cloves as well. This will improve the soup's flavor.
In a separate medium pot, pour 1-2 tablespoons of olive oil and add the chopped onion, celery, carrots, and garlic. Sauté the vegetables until the onion becomes translucent. It usually takes around 7–10 minutes.
In the pot with the turkey meat, transfer the sautéed vegetables and pour the turkey broth. Then, add the green beans, together with the canned corn and baby spinach. Bring the broth to a boil and simmer for 20–25 minutes, until everything is fully done. Finally, season the soup with the desired spices, such as salt, black pepper, or thyme.
Use fresh or frozen vegetables if you don't have canned corn or green beans.
Other vegetables, including chopped potatoes or bell peppers, can be included in the soup.
Bon Appetit!
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