Turkey White Bean Spinach Stew Recipes

Steps:

• In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

Steps:

• Saute onions in oil in a cast iron dutch oven, or any other pot, over medium heat until soft, about 5 minutes.
• Add turkey and cook, stirring and breaking up clumps, until browned.
• Add salt, pepper, cumin, garlic, basil (or whatever other dried herbs you have on hand), and red pepper flakes (I like it spicy, with plenty of garlic, but how much is totally up to you), and stir. Then, add flour and mix in thoroughly.
• Add chicken broth and stir, scraping up and bits that might've gotten stuck to the bottom of the pan.
• Add beans and spinach. The spinach won't fit at first (as it needs to cook down a bit), but just keep mixing it in to the rest of the hot ingredients until it's wilted.
• Once everything is thoroughly mixed, bring to a boil, then turn it down to simmer for about 30-45 minutes, stirring occasionally.
• Remove from heat and serve hot, with grated cheese for sprinkling and crusty bread, if you have some around. Yum!

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Steps:

• Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
• Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the wine and simmer, scraping up any brown bits, for 1 minute.
• Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
• Add the beans, sausage and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add the spinach, stirring gently until it begins to wilt. Serve with the Parmesan.