White Bean Soup with Turkey, Kale, and Lemon

Name: White Bean Soup with Turkey, Kale, and Lemon
Total time: 2700 s
Yield: 6 people
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 large carrot, diced; 1 bunch kale o similar sturdy greens, washed and cut into bite-size pieces; 1 tablespoon tomato paste; 1 teaspoon ground cumin; Pinch red-pepper flakes; 1 pound ground turkey or chicken; 3 cloves garlic, minced; 1 tablespoon finely grated ginger; 1 teaspoon kosher salt; 7 cups chicken broth(or any other broth); 1 cup dry white beans or chickpeas, cooked (or 2 15-ounce cans, drained and rinsed); 1 cup chopped fresh soft herbs such as parsley, mint, dill, cilantro, chives, or a combination; Fresh lemon juice and zest to taste

Ricardo @tallcook

Manhattan, New York, United States

This delightfully warming winter soup was developed by food writer Melissa Clark. It is quick to make and highly adaptable to what one has in the pantry.

#soup #bean #turkey #kale #lemon #winter

This delightfully warming winter soup was developed by food writer Melissa Clark. It is quick to make and highly adaptable to what one has in the pantry.

#soup #bean #turkey #kale #lemon #winter

Ricardo @tallcook

Manhattan, New York, United States

This delightfully warming winter soup was developed by food writer Melissa Clark. It is quick to make and highly adaptable to what one has in the pantry.

#soup #bean #turkey #kale #lemon #winter

This delightfully warming winter soup was developed by food writer Melissa Clark. It is quick to make and highly adaptable to what one has in the pantry.

#soup #bean #turkey #kale #lemon #winter

Saved

Ingredients

45 minutes

6 people

3 tablespoonsolive oil
1large onion, chopped
1large carrot, diced
1 bunchkale o similar sturdy greens, washed and cut into bite-size pieces
1 tablespoontomato paste
1 teaspoonground cumin
Pinchred-pepper flakes
1 poundground turkey or chicken
3 clovesgarlic, minced
1 tablespoonfinely grated ginger
1 teaspoonkosher salt
7 cupschicken broth(or any other broth)
1 cupdry white beans or chickpeas, cooked (or 2 15-ounce cans, drained and rinsed)
1 cupchopped fresh soft herbs such as parsley, mint, dill, cilantro, chives, or a combination
Fresh lemon juice and zest to taste

Saved

Steps

45 minutes

1

Heat a large pot over medium-high heat oil and sauté onion and carrot until very soft, 7 to 10 minutes.
2

When the onion is golden, add tomato paste, cumin, and red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute.
3

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.
4

Add broth 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. 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.
5

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.
6

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.