Ingrédients

• 150g Lean Ground Turkey
• 120g Canned Cannellini Beans, drained and rinsed
• 100g Fresh Spinach
• 80g Cherry Tomatoes, halved
• 50g Red Onion, finely chopped
• 2 cloves Garlic, minced
• 15ml Olive Oil
• 60ml Vegetable Broth
• 2g Dried Oregano
• 2g Dried Basil
• Pinch of Red Pepper Flakes (optional)
• Salt, to taste
• Black Pepper, to taste
• 1 Lemon wedge, for serving

Instructions

1. 1.Heat olive oil in a non-stick skillet over medium-high heat. Add finely chopped red onion and sauté for 3-4 minutes until softened.
2. 2.Add minced garlic and sauté for another minute until fragrant, being careful not to burn it.
3. 3.Add lean ground turkey to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
4. 4.Stir in dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until aromatic.
5. 5.Add halved cherry tomatoes and drained, rinsed cannellini beans to the skillet. Pour in the vegetable broth. Bring to a simmer and cook for 3-5 minutes, allowing flavors to meld and tomatoes to slightly soften.
6. 6.Stir in fresh spinach in batches, allowing it to wilt down before adding more. Cook until all spinach is wilted, about 2-3 minutes.
7. 7.Season generously with salt and black pepper to taste.
8. 8.Serve hot, garnished with a fresh lemon wedge for a touch of bright acidity.

Informations nutritionnelles

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