Turkey, Kale, White Bean Soup
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutesThe first time I made this recipe I followed it pretty closely and my family and I both felt it tasted bland. So I have made it a few times now each time adding and subtracting to make this an overall delicious soup. I think on my fourth try I succeeded. I hope you enjoy this as much as we do now.
Ingredients
3 Tablespoons olive oil
1 red onion, chopped
3 leeks, trimmed and cleaned, just white and light green parts chopped
1 bunch Kale, rinsed and torn into pieces
2 Tablespoon tomato paste
1 heaping teaspoon ground cumin
1/8 teaspoon or more Aleppo pepper
1/2 pound ground turkey but I prefer pieces of meat from a half a breast or rotisserie chicken
3 garlic gloves, chopped
2 Tablespoons grated fresh ginger
1 teaspoon kosher salt, plus more at the end for seasoning to taste
1/2 teaspoon fresh ground pepper
1 quart chicken stock
1 can diced tomatoes
2 cans (15oz) white beans or chickpeas (we felt chickpeas gave this soup more depth)
1 cup chopped fresh green herbs: cilantro, mint and parsley
Fresh lemon juice to taste
Directions
- Heat a large Dutch oven over medium high heat, add the onions, leeks, and carrots. Sauté until start to turn golden in color and very tender.
- Add the tomato paste, cumin, Aleppo and sauté until a little toasted about 1 minute. Add the turkey, garlic, ginger, and 1 teaspoon salt. Sauté and stir around to break up the meat until it is browned in spots, about 5-7 minutes.
- Add the stock, diced tomatoes, and beans (I prefer chickpeas) and bring to a simmer. Let the soup simmer about 25 minutes. Stirring occasionally and with the lid partially on.
- Add the kale and stir it in. Allow the kale to wilt in the soup and become very tender.
- Season soup with salt, the fresh ground pepper and more cumin if needed. Give a squeeze of lemon juice. Add the chopped fresh green herbs and serve in 4 hot bowls. Sprinkle with finishing salt, garnish with more fresh herbs and a drizzle of good olive oil.
- This soup needs a good multigrain loaf to match it. Make sure the bread is warm and it will work wonderfully with this now flavorful soup.
