Turkey Farro Soup

2 tablespoons extra virgin olive oil
1 pound lean ground turkey
1 onion, chopped
1 tablespoon parsley
1 tablespoon basil
1 tablespoon oregano
1 tablespoon onion powder
1 tablespoon garlic powder
salt and pepper to taste
1 can Great Northern beans, drained and rinsed
28 oz chopped tomatoes
28 oz low sodium broth
5 cups spinach
1 ½ cup farro
Grated parmesan or pecorino romano cheese

1. Place a large stock pot on your stove top and coat the bottom with olive oil. Place the burner on medium high heat.
2. Once the pan is heated add ground turkey, onion, and spices to the stock pot. Heat until turkey is cooked completely through, about 5-7 minutes.
3. Add beans, chopped tomatoes, and broth to the stockpot. Bring to a gentle boil and then reduce heat to allow mixture to simmer for 5 minutes.
4. Add farro and spinach to pot and cover. Simmer for 10 minutes. Remove from heat and allow to cool. Serve with freshly grated parmesan or pecorino romano cheese. Enjoy!

Tips:
Look for Low Sodium broth to lower the sodium content of this meal. Low Sodium means a product has 140 mg of sodium or less per serving. This will be less than the reduced sodium which can have upwards of 500 mg sodium per serving. You can also find No Salt Added beans and canned tomatoes. Making these changes will make the soup a heart healthier choice.

To save time in the kitchen make a large batch of the seasonings listed above. Triple each ingredient and store in an airtight glass container. Use the seasoning to make this soup, add to oil and vinegar dressings or as a seasoning on roasted potatoes. It will not disappoint!