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Lemony White Bean Soup with Turkey

A hearty soup that’s ideal for the colder months.  The kick of lemon adds an unexpected flavor that brings all the ingredients together in a perfect balance.

Lemony White Bean Soup with Turkey

A hearty soup that’s ideal for the colder months.  The kick of lemon adds an unexpected flavor that brings all the ingredients together in a perfect balance.

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Ingredients

Recipe serves: 4
3 tablespoons olive oil
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 tablespoon tomato paste
¾ teaspoon ground cumin, plus more to taste
⅛ teaspoon red-pepper flakes, plus more to taste
½ pound ground turkey
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste
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Lemony White Bean Soup with Turkey
  • time
    45 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

Directions

1
Done

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds.

2
Done

Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

3
Done

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

4
Done

When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute.

5
Done

Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

6
Done

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes.

7
Done

If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

8
Done

Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

9
Done

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.