Sunday, March 04, 2007
More Soup Please!
The weather has been accomodating my recent soup craving. Or maybe I am craving soup because of the weather. Either way I have really enjoyed the comfort of eating a big bowl of soup for dinner after a long, hard day at work. If I don't feel like stopping for a loaf of Italian bread after work, I usually garnish the top with garlic croutons, which I love. It satisfies my need to crunch.
Turkey and Spinach Soup
Adapted from Sausage and Spinach Soup Recipe by Cooking Light
5 ounces of ground turkey breast
2 small/med leeks, chopped
2 minced garlic cloves
1/2 cup water
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes, undrained
1 (14 ounce) can low sodium chicken broth
1/2 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh basil
1 teaspoon dried oregano
dash of crushed anise seed
Grated Romano cheese
Heat 1 tablespoon extra virgin olive oil in a large saucepan. Add the leeks and cook over medium heat until softened, about 10 minutes. Add the turkey, stir to crumble, cook until lightly browned. Add the garlic, oregano and anise seed; cook for 1 minute. Stir in 1/2 cup water, beans, tomatoes and broth.
Cover and bring to a boil. Uncover and add the spinach; cook for 10 minutes on low heat.
Ladle into bowls and sprinkle with cheese. Serve with crusty bread or garnish with garlic croutons.
P.S. In my opinion, soup is always better the next day. So you can eat it immediately, but for optimum flavor eat it the next day!