I’ve never been big on soup and I’ve always thought of it being a huge production to make. But once I started cooking up this delicious soup and realized how easy it is it became a regular dinner in the rotation. The white beans and turkey make it filling, flavorful, and great the next day. And if you follow my food posts you’ve probably noticed that I love kale in all forms. This recipe originally came from one of my clients and I’ve modified it to make it my own. It’s perfect for a weeknight when you want something hearty and clean that doesn’t require tons of time. Also, preparing the soup doesn’t make a major mess in the kitchen and all you need is one big pot!
What you need:
2 tbs olive oil
1 lb ground turkey breast
1 cup onion — chopped
1 cup shredded carrots — chopped
1 cup turnip — diced
2 garlic cloves— minced
1 can white cannellini beans — rinsed
2 cups kale — chopped and stems removed
2 bay leaves
5 cups low sodium vegetable broth
2 cups water
1 teaspoon cayenne pepper
salt and pepper to taste
Heat olive oil in large pot.
Once pot is hot add turkey, garlic, cayenne pepper, salt and pepper. Use spoon to break apart turkey.
When turkey is almost fully cooked (not too pink), add bay leaves, carrots, onions, turnips, and cook for a few minutes.
Add white beans, vegetable broth, water, and kale. Bring to a boil.
Cook for 25 minutes.
Add any extra seasoning if necessary.
I hope you enjoy this amazing soup as much as I do! Cheers to a new month and new week!