Our Greek Feta & Turkey Stew is the perfect fall lunch recipe. Packed full of protein, fiber, and vitamins, this soup is a great recipe for Thanksgiving leftovers. Use fresh feta atop your stew to add a layer of depth to the flavor profile.

INGREDIENTS (Serves 4)

• 16-20 oz turkey breast
• Olive oil
• ¾ c. onion, diced
• 1 c. celery, diced finely
• 4 tsp garlic, minced
• 1 ½ c. zucchini, diced
• 1 c. grated carrots
• 2 tbs. minced fresh parsley
• 1 ½ c. diced Roma tomatoes
• 3 c. fresh baby spinach
• 1/4 tsp. salt
• 1 Tbsp. oregano
• 1 pinch black pepper
• 1 bay leaf
• ¼ c. white wine
• 4 c. veggie or turkey stock. For added protein and collagen, use turkey bone broth.
• ¼ c. feta cheese crumbled – 1 Tbsp. per serving

PREPARATION

1. Preheat oven to 375.
2. Rub your turkey breast in olive oil and bake until cooked through (internal temp of 165 F). Meanwhile,
3. In a large soup pot sauté oil, onions, garlic, celery, oregano, salt, & pepper until onions are translucent.
4. Add white wine, cook for 5 minutes more.
5. Add zucchini, carrots, tomatoes, spinach, stock, and bay leaf; simmer 45 minutes.
6. Prior to serving, pull apart turkey breast and add to the stew along with fresh parsley. Remove bay leaf before serving.
7. Serve topped with feta.

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