Turkey soup with butternut squash white beans and spinach
Ingredients
- 2 tablespoons olive oil
- 1 milliliter medium onion, finely diced
- stalks celery, cut in 1/4-inch dice
- 1/2 small butternut squash, peeled and cut in 1/4-inch dice (about 1 1/2 cups)
- Salt and pepper to taste
- 10 cups turkey broth
- 2 cups diced leftover turkey
- 1 14-ounce can white beans (cannellini or navy, e.g.) rinsed and drained
- 5 cups baby spinach leaves (about 4 ounces)
- Freshly grated Parmesan, for garnish
Instructions
Turkey soup with butternut squash, white beans and spinach serves 6 original recipe by Food52.
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