White Bean Soup With Turkey, Kale, And Lemon

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, White Bean Soup with Turkey, Kale, and Lemon. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make White Bean Soup with Turkey, Kale, and Lemon is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook White Bean Soup with Turkey, Kale, and Lemon estimated approx 45 minutes.

To get started with this recipe, we must prepare a few components. You can cook White Bean Soup with Turkey, Kale, and Lemon using 15 ingredients and 6 steps. Here is how you cook that.

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.

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Ingredients and spices that need to be Prepare to make White Bean Soup with Turkey, Kale, and Lemon:

1. 3 tablespoons olive oil
2. 1 large onion, chopped
3. 1 large carrot, diced
4. 1 bunch kale o similar sturdy greens, washed and cut into bite-size pieces
5. 1 tablespoon tomato paste
6. 1 teaspoon ground cumin
7. Pinch red-pepper flakes
8. 1 pound ground turkey or chicken
9. 3 cloves garlic, minced
10. 1 tablespoon finely grated ginger
11. 1 teaspoon kosher salt
12. 7 cups chicken broth(or any other broth)
13. 1 cup dry white beans or chick peas, cooked (or 2 15-ounce cans, drained and rinsed)
14. 1 cup chopped fresh soft herbs such as parsley, mint, dill, cilantro, chives, or a combination
15. Fresh lemon juice and zest to taste

Steps to make to make White Bean Soup with Turkey, Kale, and Lemon

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.

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