 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | tablespoon | olive oil | 1/4 | small | Onion, chopped | 1/4 | clove | garlic minced | 1/3 | medium | Carrots, raw | 1/4 | stalk, large (11"-12" long) | celery, chopped | 4 1/2 | strips | yellow sweet pepper chopped | 1/4 | pound, raw | turkey breast ground | 1/8 | teaspoon | cumin, ground | 1/8 | teaspoon | cayenne pepper | 3 3/4 | ounces | diced tomatoes (2 cans 15 Oz each) | 1/4 | cup | Beans, great northern, mature seeds, canned | 3 1/2 | leaves | Baby Spinach Leaves, raw | 1/2 | ounce | Cheese, mozzarella |
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Steps
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Sequence
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Step
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| | 1 | Saute the onion and garlic briefly, add the chopped carrot, pepper, and celery. | | 2 | Add cumin and red pepper to the pan, saute briefly. | | 3 | Add turkey and break it up into crumbles. Cook thoroughly. | | 4 | Deglaze the pan with juice from the tomatoes, then add the tomatoes and the beans. Continue to simmer for 10-15 minutes. | | 5 | Put spinach in pan; it will almost instantly wilt. Serve with a tablespoon of mozarella cheese. |
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