Ground Turkey Soup with White Beans and Kale
A mixture between a soup and a chili, this is a perfect meal for chilly weather. I've made it countless times and have Melissa Clark to thank for inspiring my version of this delicious bowl of comfort.
Servings: 6 servings
Calories: 283kcal
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
Calories: 283kcal | Carbohydrates: 15g | Protein: 21g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 639mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5242IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 2mg