Rustic Turkey & Veggie Soup

Health Highlights

Ingredients

454 gm	Ground turkey, lean
1/4 tsp	Sea Salt
1 dash	Black pepper (to taste)
1 tsp, ground	Basil, dried
2 tsp	Oregano, dried
1/2 medium	Yellow onion (chopped)
3 clove(s)	Garlic (minced)
1 medium pepper(s)	Yellow bell pepper (diced)
1 medium	Zucchini (diced)
2 can(s) (13oz)	Diced tomatoes, canned
1/2 can(s) (16 oz)	Tomato sauce, canned
2 cup	Chicken broth (stock), low sodium
1/2 cup	Water
1/4 cup	Wine, table, red (optional)
1/3 cup	Cilantro (coriander) (chopped)
1 dash	Red pepper flakes (optional)
1 cup	Spinach
2 tbsp	Cilantro (coriander) (for garnish)
4 tbsp	Parmesan cheese, grated (for garnish)

In a large soup pot, brown turkey over medium-high heat. Break it up into smaller pieces as it cooks, and season with sea salt, black pepper, basil and oregano.
When meat is cooked through, add onion, garlic, yellow pepper, and zucchini. Cook over medium heat until onions are translucent. About 3 minutes.
Stir in the diced tomatoes, tomato sauce, chicken broth, red wine, water, cilantro, and red pepper flakes.
Cover, reduce heat to medium-low, and simmer, stirring occasionally, until veggies are soft and cooked through; about 30 minutes.
Add in the spinach just before serving, stirring until wilted.
To serve, garnish with additional cilantro and top with a sprinkle of Parmesan cheese.

Pair with a piece of crusty bread to make it a meal!

Calories 333

Calories from fat 158

Calories from saturated fat 45

Total Fat 17.5 g

Saturated Fat 5.0 g

Trans Fat 0.3 g

Polyunsaturated Fat 4.5 g

Monounsaturated Fat 5.7 g

Cholesterol 94 mg

Sodium 966 mg

Potassium 1243 mg

Total Carbohydrate 18.1 g

Dietary Fiber 6.6 g

Sugars 4.8 g

Protein 26.2 g