Turkey & Bean Soup

This is a delicious and healthy way to use up leftovers. (Makes 6 servings)

Ingredients:

• 1 Tbsp extra-virgin olive oil
• ½ yellow onion, chopped
• 2 medium carrots, diced
• 1 celery stalk, chopped thin
• ¼ tsp dried sage
• 2 big handfuls baby spinach
• 3 14-oz (396 g) cans chicken broth (low sodium)
• 2 15-oz cans (425 g) cannellini beans, drained and rinsed
• 3-4 cups (450-600 g) shredded cooked turkey (or chicken)
• 3-4 dashes of hot sauce (optional)

Directions:

1. Heat the oil in a large soup pot over medium-high heat.
2. Add the onion and cook for about 3-4 minutes, stirring often. Add the carrot and celery and continue to cook for another 3-4 minutes.
3. Stir in the sage and cook for about 30 seconds, and then stir in the baby spinach and cook until wilted, 1-2 minutes.
4. Stir in the broth, cover, and turn up the heat to bring it to a boil.
5. Add the beans and turkey and cook for 15-20 minutes, stirring occasionally. If the mixture is thicker than you like, add ¼ cup (60 ml) of water at a time until you reach your desired consistency.
6. Taste and season to your liking, adding salt, pepper, and/or the optional hot sauce.
7. Serve hot.