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Kale and White Bean Soup
with ground turkey

Active: 35 minTotal: 35 min
20161031 kale turkey white bean soup nm 6.jpg?ixlib=rails 2.1

This simple, healthy soup packs a ton of flavor that everyone will be asking for seconds. Save some for the next day - the flavors will build even more!

Tags

Ingredients

Servings:
4
Metric
Kale and White Bean Soup with Turkey:
  • Thyme, fresh leaves - 1 tsp
  • Garlic - 2 cloves, minced
  • Onions, medium - 1/2, diced
  • Kale - 3 leaves, leaves torn, stems chopped
  • Carrots - 1/2 lb, peeled and thinly sliced
  • Beans, cannellini or white (14oz / 397g) - 1 can
  • Oil, cooking - 1 Tbsp
  • Ground turkey, lean - 1 lb
  • Diced tomatoes (14oz / 397g) - 1 can
  • Stock, chicken - 4 cups
  • Soy sauce, low-sodium - 1 Tbsp
  • Lemons - 1/2, sliced into wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Thyme / Garlic / Onions / Kale / Carrots - Prep as directed. For kale, tear leaves into bite-sized pieces and chop stems as thinly as possible. Store thyme, garlic, onions, and kale stems together. (Can be done up to 4 days ahead)
  2. Beans - Drain and rinse.

Make

  1. Heat a Dutch oven or soup pot over medium-high heat. Add cooking oil and then ground turkey, thyme, garlic, onions, and kale stems to heated oil with some salt. Break up turkey with a wooden spoon and brown meat for 4 to 6 minutes.
  2. Add diced tomatoes and carrots and saute for another 2 to 3 minutes.
  3. Add chicken stock, cover and bring to a boil. Simmer until carrots are tender, 6 to 8 minutes.
  4. Fold in kale leaves and white beans. Cook until kale is tender.
  5. Add soy sauce and season with more salt or soy sauce as needed. Ladle into separate bowls and serve with lemon wedges.
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Reviews

This meal has 22 reviews

The carrots made it sweeter than I prefer, so I added some BBQ rub spice mix and it came out incredible.

By: Nicole
Posted: Dec 17, 2016
Diet: Original

This recipe is very similar to another soup I've made, main difference is that you finish with balsamic vinegar and grated Parmesan instead of soy sauce and lemon.

By: Elie
Posted: Nov 22, 2016
Diet: Original

I'm always a sucker for a one-pot meal. This was super easy, and it was warm and filling on a cold night! Used baby kale because that's what I had on hand and less prep than chopping up big leaves.

By: Charlotte
Posted: Nov 17, 2016
Diet: Original

Super easy and delicious. My 3-year-old loved it.

By: Namrita
Posted: Nov 13, 2016
Diet: Original

I made the recipe for 8, but used turkey for 4. Also had zucchini to use so added that. It was very good!

By: Barbara
Posted: Nov 12, 2016
Diet: Original

Great flavors and not super hard to put together.

By: Johann
Posted: Nov 12, 2016
Diet: Original