A Cozy Soup for Spring Days That Still Feel Like Winter
- Mar 16
- 1 min read
Melissa Clark's NYT Cooking recipe Lemony White Bean Soup with Turkey and Greens is the perfect weeknight recipe because it comes together quickly and can be easily customized. Plus it's packed with fiber, two types of protein, and a variety nutrient-dense plants.
There are many ways to make this your own. You can use any type of dark leafy green, switch up the type of beans, and choose any combination of fresh, soft herbs. To make this Heart Healthy, use canned beans and stock marked low-sodium or no-salt-added and ground turkey or chicken marked 93% lean or 99% lean. This can even be made Vegan/Vegetarian by subbing chicken stock for vegetable stock and swapping ground turkey for crumbled tofu, more beans, or any other meat substitute.
This recipe reminds me of spring because of the lemon and fresh herbs, but it's still a warm and cozy soup perfect during these chilly Redbud Winter days. This recip
e as-is makes 4 servings, but it works great as a meal prep recipe to batch cook and reheat throughout the week.
Nutrition Information for 1 serving (recipe makes 4 servings total)
559 Calories
19 grams of fat
65 grams of carbohydrates
14 grams of dietary fiber
9 grams sugars
36 grams of protein
1546 milligrams sodium <--- why we recommend low-sodium canned foods and stock/broth
Check out her NYT Cooking video below for a demonstration of how to make this recipe.
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