tablespoon canola oil
cloves garlic, minced
slices JENNIE-O® Turkey Bacon, chopped
cups low-sodium chicken broth
(15-ounce) can navy beans, drained and rinsed
(6-ounce) bag baby spinach leaves
cup whipping cream
tablespoons chopped fresh dill
cups diced JENNIE-O® OVEN READY™ leftover Turkey
dill sprigs, if desired
In large saucepan, heat oil over medium-high heat. Add onion, garlic and bacon. Cook 5 minutes until onion is softened.
Add broth and beans. Bring to a boil. Reduce heat to medium-low.
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.
Add turkey and reserved soup. Simmer over medium heat until turkey is hot. Spoon mixture into bowls. Garnish with dill, if desired.
Always cook to well-done, 165°F. as measured by a meat thermometer.