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Kale and White Bean Soup
with ground turkey

Active: 35 min Total: 35 min
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!


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


  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.

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  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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