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.