Total Time
30 Minutes
Serving Size
6 Servings
1
tablespoon canola oil
1
onion, chopped
4
cloves garlic, minced
4
slices JENNIE-O® Turkey Bacon, chopped
4
cups low-sodium chicken broth
1
(15-ounce) can navy beans, drained and rinsed
1
(6-ounce) bag baby spinach leaves
1/2
cup whipping cream
2
tablespoons chopped fresh dill
2
cups diced JENNIE-O® OVEN READY™ leftover Turkey
dill sprigs, if desired
1
In large saucepan, heat oil over medium-high heat. Add onion, garlic and bacon. Cook 5 minutes until onion is softened.
2
Add broth and beans. Bring to a boil. Reduce heat to medium-low.
3
Add spinach, cream and dill. Stir 2 minutes or until spinach is wilted. Remove 1 cup of mixture; set aside. Place mixture in batches in blender; blend until smooth. Return mixture to same pan.
4
Add turkey and reserved soup. Simmer over medium heat until turkey is hot. Spoon mixture into bowls. Garnish with dill, if desired.
5
Always cook to well-done, 165°F. as measured by a meat thermometer.
Calories
270
Protein
24g
Carbohydrates
20g
Fiber
4g
Sugars
2g
Fat
12g
Cholesterol
50mg
Sodium
740mg
Saturated Fat
5g