Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 pound ground turkey breast
- 1/2 teaspoon dried herbes de Provence, crushed
- 1 (15-ounce) can cannellini beans or other white beans, drained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
- 4 cups chopped fresh spinach
Directions[]
- Cook turkey in a large saucepan over medium-high heat until browned, stirring to crumble.
- Add herbes de Provence, beans, broth, and tomatoes to pan; bring to a boil.
- Reduce heat, and simmer 5 minutes.
- Stir in spinach; simmer 5 minutes.
Yield: 4 servings (serving size: 1 1/4 cups)