Turkey Kale and White Bean Soup

December 3, 2015

Turkey, Kale, and White Bean Soup
  • 1 lb organic ground turkey
  • 3 cups kale, leaves removed from stems and roughly chopped
  • 1 tbs olive oil
  • 1 onion, chopped
  • 4 celery stalks, thinly sliced
  • 3 large carrots, chopped
  • 1 tablespoon tomato paste
  • 1 jar crushed tomatoes
  • 1 can of white beans, drained and rinsed
  • 4 cups of organic low sodium chicken stock
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  1. In a large heavy bottom pot, heat olive oil over medium heat. Add the celery onion and carrot and a little salt and pepper and sauté until onions are translucent and carrots and celery are soft. Add the ground turkey, add a little more salt and pepper to give the turkey some flavor. Stir often until it is cooked through. It is pretty soft, so you might need to move the vegetables out of the way and let it get some heat to it before working it into the vegetables. After the turkey is cooked through, add the tomato paste. Stir in and let it cook in for a few minutes. Add the kale and let it wilt down. Once wilted, add the crushed tomatoes, Italian seasoning, beans, and chicken stock. Bring to a boil and let simmer for 20-25 minutes. Taste for salt and pepper and serve.


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