|Source: My Father's Daughter|
I'm really excited to share this week's Recipe of the Week selection with you guys. Not only is it another super tasty soup (I wasn't kidding about my whole soup obsession), it is also my first original Recipe of the Week! If you read D*lish regularly, you know that my Recipes of the Week are always taken from other bloggers, websites or cookbooks, but this week I happened to come up with a stellar recipe that I didn't get around to photographing. I didn't feel like waiting to share it, so here it is!
The basis for this dish comes from Gwyneth Paltrow's white bean soup (pictured above), found in her cookbook, My Father's Daughter. The original recipe is super simple and delicious, but I thought it could benefit from some modifications and additions, so I played around with it. I ended up adding some ground turkey, rosemary, Parmesan and spinach, and substituting chicken stock for vegetable stock.
A small portion of this soup is great for a light workweek lunch, while a larger portion accompanied by some bread and veggies makes for a warm and hearty dinner (I recommend caramelized brussel sprouts).
Turkey & White Bean Soup
3 tbsp olive oil
1 fennel bulb, stems & fronds removed, thinly sliced
1 medium yellow onion, chopped
3 garlic cloves, minced
3/4 lb. ground turkey
Pinch red pepper flakes
1/4 tsp dried oregano
1/4 tsp freshly ground black pepper
2 14-oz. cans of cannellini beans, rinsed and drained
5 cups chicken stock
3 tbsp fresh rosemary, chopped1 Parmesan rind
2 cups baby spinach
Parmigiano-Reggiano cheese & a fresh baguette, for serving
Heat olive oil in a large stock pot over medium heat. Add fennel and cook for 10 minutes, stirring occasionally. Add the onion and garlic and reduce heat to the lowest possible setting. Cook for 1/2 hour, stirring periodically. The mixture will brown slightly, but make sure it doesn't get too much color. The idea is to cook the vegetables slowly, in order to get them super soft and sweet.
After 30 minute, add the red pepper flakes, oregano and ground pepper to the vegetable mixture and cook for a minute. Next, add the beans, stock, ground turkey, rosemary and Parmesan rind. Bring to a boil and then lower to a simmer. Cook for an hour over low heat.
After an hour, add the baby spinach leaves and let simmer for 5-7 minutes, or until just cooked. Season to taste with salt.
Top with freshly grated Parmigiano-Reggiano and serve with a slice of toasted baguette. If you're feeling fancy, slice the baguette, cover each slice with your best olive oil, cut a garlic clove in half and rub each slice with the exposed interior of the garlic. Bake at 400° F until golden brown and crispy- OR - cover with grated Parmigiano-Reggiano and broil until the cheese is melted, bubbling and golden.
Source: D*lish original