Ingredients
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3 tablespoons olive oil
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1 large onion, diced
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1 large carrot, diced
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1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
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1 tablespoon tomato paste
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¾ teaspoon ground cumin, plus more to taste
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⅛ teaspoon red-pepper flakes, plus more to taste
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½ pound ground turkey
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3 garlic cloves, minced
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1 tablespoon finely grated fresh ginger
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1 teaspoon kosher salt, plus more to taste
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1 quart chicken stock
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2 (15-ounce) cans white beans, drained and rinsed
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1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
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Fresh lemon juice, to taste
Directions
1
Done
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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
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Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes. |
3
Done
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Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside. |
4
Done
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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
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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
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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
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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
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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
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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. |