Another possible lunch/dinner swap
Grind the first 8 spices together in a clean coffee grinder (or mash in a mortar with a pestle). Add the ground turkey breast to a cold Dutch oven or large soup pan. Add 2 teaspoons of olive oil and 2 tablespoons cold water. Cook over medium-high heat, turning occasionally for about 6 minutes or until browned. Remove with a slotted spoon; set aside. Pour off and discard any drippings. Add the remaining oil; heat until warm. Add the garlic and ground spices. Cook for about 1 minute or until fragrant. Add the beans. Cook, stirring, for 1 minute. Add the stock and increase the heat to high and bring just to a boil. Scrape the browned bits at the bottom of the pot. Lower heat to medium low. Partially cover and simmer for 15 minutes. Transfer about half of the beans and enough broth to cover to a blender or food processor. Purée and return to the pot. Add reserved ground turkey. Simmer for about 5 minutes. Stir in the spinach, vinegar, salt, and pepper. Sprinkle with Pecorino at the table.
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