WHITE BEAN-SPINACH SOUP WITH TURKEY PARMESAN MEATBALLS

This has been a relatively cool and wet–and humid!–Tennessee summer, which grants me license to include a soup in our family’s weekly dinners. Nothing too heavy, mind you–In this case, a broth-based soup with turkey meatballs tossed in to add protein to the meal. My guys were quite pleased and full 🙂

1 lb ground turkey

1/4 cup + 2 tbsp grated fresh Parmesan cheese

3 tbsp bread crumbs

1/2 tsp sea salt

1/4 tsp ground black pepper

2 tbsp olive oil

1 medium-sized red onion, diced

1/2 tsp dried thyme

1/2 cup white cooking wine

4 cups chicken broth

2-15 oz cans cannellini beans, drained and rinsed

2 cups fresh baby spinach

1) Preheat oven to 375 degrees; line a baking sheet with aluminum foil

2) To large bowl add ground turkey, 1/4 cup Parmesan cheese (reserving 2 tbsp), bread crumbs, salt, and pepper and mix well; form into 1″ meatballs and place on baking sheet 1″ apart; bake in oven 15 minutes until just done

3) Meanwhile, to large skillet over medium-high heat, add olive oil, onion, and thyme; cook 5 minutes; add cooking wine and cook 3 minutes; reduce heat to low, stir in broth and cannellini beans, and cook 5 minutes; add turkey meatballs and spinach and cook 2 minutes; remove from heat, ladle soup into bowls, and sprinkle with reserved Parmesan cheese; serve!

Servings: 4 hearty dinner-sized portions; 8-12 sides