| 2 lb | 450 g | Granny's Boneless, Skinless Turkey Breast |
| to taste | sea salt and ground pepper |
| 2 tbsp | 30 ml | olive oil, divided |
| 10 oz (280 mL) | fresh spinach leaves |
| 1 14 oz can (400 mL) | diced tomatoes, undrained |
| 1 19 oz can (540 ml) | can white or red kidney beans, drained and rinsed |
| 1 cup | carrots, coarsely chopped |
| 3 to 4 | garlic cloves, minced |
| 1/2 tsp | 5 ml | dried oregano |
| 1/2 tsp | 5 ml | dried thyme |
| 1 cup | 150 g | onion, coarsely chopped |
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