Folate-Rich Turkey and Vegetable Soup

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion, sliced carrots, and sliced celery. Sauté for 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for about 1 minute until fragrant.

Add the lean ground turkey to the pot. Break it apart with a wooden spoon and cook thoroughly until completely browned and no pink remains, about 6 to 8 minutes.

Pour in the low-sodium chicken broth and canned diced tomatoes with their juices. Add the dried thyme, salt, and black pepper.

Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Remove the lid, stir in the chopped baby spinach, and cook for 2 to 3 minutes until the spinach is fully wilted and tender.

Ladle the hot soup into bowls and serve immediately.