Ingredients

• 200 g extra lean ground turkey — crumbled
• 150 g canned white beans — drained and rinsed
• 200 ml low sodium chicken broth — ready to use
• 80 g plain greek yogurt 2% fat — room temperature
• 40 g baby spinach — roughly chopped
• 5 g fresh parsley — finely chopped
• 5 g olive oil — for sautéing
• 1 g fine sea salt — to taste optional

Instructions

1. Heat a non-stick skillet over medium heat and add the olive oil.
2. Add the crumbled ground turkey and cook for 5–7 minutes, stirring and breaking it up until fully cooked and no longer pink.
3. Stir in the white beans and chicken broth, bring to a gentle simmer, then reduce heat to low and cook for 3–4 minutes to soften the beans.
4. Add the chopped spinach and cook for 1–2 minutes until just wilted, keeping the mixture soft and slightly brothy.
5. Turn the heat to very low, then stir in the Greek yogurt and parsley until the mixture turns creamy; do not let it boil to prevent curdling.
6. Taste and add a small pinch of salt if needed, then spoon the mixture into 2 small bowls or cups and let cool for 2–3 minutes before eating.