Ingredients:

• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 1 cup celery, diced
• 3 cloves garlic, sliced
• 1 large bulb fennel, thinly sliced
• 1 lb ground turkey
• 1.5 tsp sea salt (plus more to taste)
• 2 tsp fresh or dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1/2 cup tomato sauce
• 1/4 cup fresh basil, chopped
• 3 cups sodium free chicken bone broth or stock
• 2 cups water
• 4-6 cups spinach or kale

INSTRUCTIONS:

1. To a large stockpot, slow cooker or Instant Pot, add olive oil and heat on medium heat or on sauté function.
2. Add onions, celery, and garlic and sauté until the onions turn translucent.
3. Next, add thinly sliced fennel and continue stirring until the fennel begins to cook down.
4. Add ground turkey to the pot along with sea salt, thyme, oregano and rosemary and cook until turkey is no longer pink.
5. Finally, add tomato sauce, chicken broth, water and fresh basil and allow to come to a boil.
6. Reduce heat to low-medium and cook 25-30 minutes. Add spinach and stir until wilted. Taste for salt and adjust as necessary.

*Reference your nutrition guide for serving sizes*