Turkey, Kale and White Bean Soup

This weekend was rainy and a little dreary, and that carried over to yesterday – anyone else have a reaaaally hard time getting going when your Monday is gray and rainy?! BUT it did give me a good reason to make this delicious soup for dinner! Soup belongs on rainy days, so your insides are warm and happy. It’s a toss up between this and my Squash Soup as to which one is my favorite….they’re both full of flavor and hearty for rainy or cold days when your insides need a hug!

Today, the sun is shining again and I’m so excited to be back outside, but I’ll share this one with you for YOUR next rainy day, so you’re ready to go!

This soup is full of flavor and actually super healthy – kale is one of the best things you can eat, and it gets soft and scrumptious cooking in this delicious broth. Guilt free seconds, anyone?? As is the case with all soups, this one is best served with some warm and crusty bread, but we are watching the carbs around here so we skipped that – hope you enjoy it either way!

You’ll Need: (makes enough for about 5-6 servings)
1 pound ground turkey
1 15.5 oz can of white northern beans
1 medium onion, diced
3-4 cloves garlic, minced
2 bunches kale
4 Tbsp olive oil
3 sprigs each fresh oregano and thyme, if available
approximately 7 cups chicken broth
1 tsp each black pepper, onion powder, garlic powder, dried Italian herbs
½ – 1 tsp salt, depending on taste preference
pinch red pepper flakes

What To Do:
This soup is super quick and easy! I like to get it going an hour or two before dinnertime so it can sit and simmer and deepen its rich flavor before we dig in.

To get started, put a medium soup pot on medium heat, and add in the olive oil and turkey. Since turkey is so lean, we aren’t going to drain it after browning, so we can get everything going at the same time. Once the turkey is looking a little brown, add in the onions, garlic, fresh herbs and spices. (note: fresh herbs aren’t always available, they just add a nice freshness to the soup! If you don’t have them, just increase the dried herbs until you’re happy with the flavor)

Once the turkey is cooked, and the onions are translucent, add in the can of white beans, liquid and all. Let them cook for a minute or two, and they will absorb some of that lovely flavor from the turkey.

Meanwhile, wash and rough chop your kale into bite-sized pieces – nothing worse than getting a huge piece of kale on your spoon and trying to get it into your mouth and flinging broth everywhere! Help yourself out now by chopping it all into reasonable, lady-like pieces.

Add the kale into the pot – you may have to add it in stages as it cooks down – kale is pretty fluffy! Add as much as you’d like and just keep stirring it into the soup — it will reduce in size as the heat of the soup cooks it slowly.

Once you have your desired amount of kale in the pot, reduce heat, and cover with a lid – simmer for at least 30 minutes.

Serve and enjoy!

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