Ingredients
Scale
- 1 lb lean ground turkey (93% lean is best)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken bone broth
- 1 bunch Lacinato kale, stems removed and chopped
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
- Fresh lemon wedges
Instructions
- Start by preparing all your vegetables so they are ready to go. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey to the pot and break it into small crumbles with a wooden spoon. Cook until the turkey is no longer pink. Once the turkey is browned, add the diced onion, carrots, and celery. Sauté the mixture for about 5 to 7 minutes until the onions become translucent and the vegetables begin to soften slightly. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for another 60 seconds until the garlic is fragrant.
- Pour in the chicken bone broth and use your spoon to scrape any browned bits off the bottom of the pot—that is where all the flavor lives. Add the drained cannellini beans. If you prefer a creamier soup, take a fork and mash about half a cup of the beans against the side of the pot before stirring them in. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. This allows the carrots to become tender and the flavors to meld together perfectly.
- Remove the lid and stir in the chopped kale. The heat from the soup will wilt the greens in about 2 to 3 minutes; you want them to be bright green and tender, not mushy. Squeeze in the juice of half a lemon to brighten the flavors and season with salt and pepper to taste. Ladle the hot soup into deep bowls. Top each serving with a generous dusting of freshly grated Parmesan cheese and serve alongside a piece of crusty whole-grain bread if desired.
- Cook Time: 45 minutes