Comforting Turkey Soup with White Beans and Kale
A bowl of comforting soup is always a welcome addition when the weather turns chilly. It’s also a lovely idea to bring to someone who is under the weather, just got home from a long trip with an empty fridge, recently moved and hasn’t unpacked the pots and pans yet, added a new baby to the family, or is grieving the loss of a loved one. Soup is served around the world for its undeniable effects of providing comfort, as well as its economical ability to feed a crowd. It’s also a fantastic way to incorporate a load of veggies and protein into a meal.
A Personal Twist on a Classic Recipe
I’ve made versions of this soup for quite a while now. The original recipe is from Melissa Clark at NYT Cooking—she’s a whiz at creating new recipes, and her dishes always seem to lend themselves to customization. In my case, I didn’t need to improve the flavor; I simply took the opportunity to tweak it to fit my desire for more protein and fiber on a daily basis.
A Family Favorite
This lovely combination of chili and soup is one of my favorite meals to make for my family or to share with others. I hope you enjoy it or create a version that fits your needs!
Happy cooking,
Christina
Ground Turkey Soup with White Beans and Kale
Ingredients
- 3 tbsp olive oil
- 1 cup diced onion about 1 large onion
- 1 cup diced celery about 3 celery stalks
- 1 cup diced carrots about 2 large carrots
- 1 tbsp tomato paste
- 1 tsp cumin
- ¼ tsp red pepper flake
- 3 cloves garlic, minced
- 1 tbsp finely minced ginger
- 1 lb ground dark turkey
- 1 15-ounce can diced tomatoes with juice
- 5 cups chicken stock
- 2 15-ounce cans white beans, drained and rinsed
- 3 cups chopped kale about 1 small bunch, stems removed
- ½ cup chopped parsley
- 2 tbsp fresh lemon juice more if needed
- kosher salt and freshly ground black pepper
- grated parmesan cheese
Instructions
- Heat a large pot over medium heat and add the olive oil. Add the onions, celery, carrots, 1 tsp of kosher salt and ½ tsp pepper. Cook, stirring occasionally, until vegetables are tender and golden, about 8 minutes.
- Add the tomato paste, cumin, red pepper flake, ginger and garlic. Stir and cook about 1 minute.
- Increase the heat to medium-high and add the turkey. Break up the meat, cooking until no longer pink and the turkey has browned in spots.
- Add the tomatoes with juice, chicken stock and beans to the pot. Stir and let come to a boil. Once bubbling, reduce to low and simmer for 20 minutes.
- Add the chopped kale, cover and let cook for 2-3 minutes. Taste for seasoning, adding more salt as needed. Add fresh parsley and lemon juice and serve with grated parmesan.
Nutrition
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Amy
So good! Subbing out turkey for impossible ground beef for a meatless version and have also used tofu and it is so good! Also add in some fresh ginger root!
Christina Shoup
Wonderful! Glad you liked it and were able to make some great substitutions!