Lemon White Bean Soup with Turkey and Greens Recipe

If you are on the hunt for a comforting, hearty, and bright meal, the Lemon White Bean Soup with Turkey and Greens Recipe is an absolute must-try. This soup is a beautiful balance of zesty lemon, tender ground turkey, creamy cannellini beans, and vibrant kale all simmered together in a fragrant blend of herbs and spices. Every spoonful bursts with flavor and nutrition, making it a perfect dish for cozy family dinners or meal prep that keeps well through busy days. The fresh dill and parmesan cheese on top add delightful layers of complexity, turning simple ingredients into a soul-warming masterpiece.

Ingredients You’ll Need

This recipe relies on easy-to-find ingredients that each play an important role in building layers of flavor, texture, and color. From the fragrant herbs to the tender turkey and fresh greens, each component enhances the soup beautifully.

• 1 tablespoon olive oil: Acts as the flavorful base for sautéing your vegetables, adding richness without overpowering.
• 1 yellow onion, diced (about 2.5 cups): Provides sweetness and depth once softened, creating a savory backbone for the soup.
• 1 large carrot, diced (about 1.5 cups): Adds subtle sweetness and a lovely orange hue, balancing the acidity of lemon.
• 3 celery stalks, diced (about 2 cups): Brings fresh, aromatic notes and gentle crunch when lightly cooked.
• 3 cloves garlic, pressed: Gives an unmistakable savory punch that wakes up all the other ingredients.
• 1 teaspoon salt: Essential for seasoning and enhancing the natural flavors of the soup.
• ½ teaspoon black pepper: Adds just the right amount of gentle heat and complexity.
• 1 teaspoon ground cumin: Introduces warm, earthy undertones that complement the turkey beautifully.
• ½ tablespoon dried oregano: Offers a fragrant, herbaceous aroma to lift the entire dish.
• ½ tablespoon dried rosemary: Imparts piney flavor notes, adding depth and a hint of rustic charm.
• Red pepper flakes, to taste: Provides a customizable spicy kick that invigorates the palate.
• 4 cups low-sodium chicken broth, divided: Keeps the soup light and nourishing without overwhelming saltiness.
• 2 (540 mL) cans white cannellini beans, rinsed and drained: Deliver creamy texture and plant-based protein for hearty satisfaction.
• 1 lb ground turkey: Lean protein that soaks up the spices and adds meaty substance without heaviness.
• 1 lemon, juice and zest: Provides the signature bright, tangy flavor that livens up the soup.
• 3 cups curly kale leaves, finely chopped: Adds beautiful green vibrancy and earthy bitterness for balance and nutrition.
• 2 tablespoons fresh dill: Brings a delicate, fresh herbal note that gives the soup a unique burst of flavor.
• ¼ cup parmesan cheese, shredded for topping: Adds a savory, umami richness that finishes the soup perfectly.

How to Make Lemon White Bean Soup with Turkey and Greens Recipe

Step 1: Sauté Vegetables

Start by heating the olive oil in a large pot over medium-high heat. Add the diced onion, carrot, celery, and pressed garlic to the pot. Turn the heat down to medium-low and cook these together until the vegetables soften and their natural sweetness comes forward, roughly around 5 minutes. This base is the heartbeat of your soup and builds the wonderful foundation for what’s to come.

Step 2: Bloom Spices

Once the veggies are tender, sprinkle in salt, pepper, cumin, oregano, rosemary, and red pepper flakes. Stir it up and cook the mixture for about a minute to toast the spices and release their full flavor. This technique is key for developing those inviting aromatic layers in your Lemon White Bean Soup with Turkey and Greens Recipe.

Step 3: Brown the Turkey

Create a little space in the middle of your vegetable mixture and add the ground turkey. Break it apart with your spatula or spoon and cook for about 5 to 7 minutes until the turkey is nicely browned and cooked through. This step ensures that the meat holds onto all the spices and melds perfectly with the beans and greens later.

Step 4: Blend Beans

While your turkey is browning, take one can of the rinsed cannellini beans and combine it with 2 cups of the chicken broth in a blender. Puree this until smooth and creamy; this blended mixture will add luxurious body and texture to your soup without any cream needed.

Step 5: Simmer Soup

Pour the blended beans, the remaining chicken broth, and the second can of whole white beans into the pot. Add the lemon juice and zest, then bring everything up to a gentle simmer. Let it cook for 15 to 20 minutes, allowing the flavors to marry and the soup to thicken slightly, showcasing the bright and zesty personality of this Lemon White Bean Soup with Turkey and Greens Recipe.

Step 6: Add Greens and Finish

Finally, stir in the finely chopped kale and fresh dill. These greens add vital freshness and vibrant color to the soup. Taste and adjust seasonings with extra salt, pepper, or red pepper flakes if desired. At this point, your soup is ready to be ladled out and enjoyed.

How to Serve Lemon White Bean Soup with Turkey and Greens Recipe

Garnishes

The finishing touches can take your Lemon White Bean Soup with Turkey and Greens Recipe from great to unforgettable. A generous sprinkle of shredded parmesan cheese melts into each bowl, lending an umami-rich creaminess. If you like a bit more heat, add a pinch of red pepper flakes for contrast. A fresh sprig of dill or a zest of lemon peel on top also makes the presentation pop and whets the appetite.

Side Dishes

This soup pairs wonderfully with rustic crusty bread to soak up every drop of broth. For a light side, a simple mixed green salad with a lemon vinaigrette complements the soup’s bright flavors beautifully. Roasted vegetables or even garlic knots are fantastic options if you want to make it a heartier meal.

Creative Ways to Present

Transform the presentation by serving the soup in hollowed-out sourdough bread bowls — an impressive and cozy way to eat it. You can also garnish individual servings with dollops of Greek yogurt or a swirl of olive oil for extra richness. For a fun twist, sprinkle toasted pine nuts on top for added crunch and a nutty flavor that pairs wonderfully with kale and lemon.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon White Bean Soup with Turkey and Greens Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even better when reheated. Just give it a good stir before warming.

Freezing

This soup freezes well for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container, leaving some room for expansion. When ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

Reheat leftover soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of chicken broth or water to loosen it. You can also reheat in the microwave using short bursts to avoid overheating.

FAQs

Can I use turkey breast instead of ground turkey?

Absolutely! You can finely dice turkey breast or use ground turkey breast in place of ground turkey to keep it extra lean. Just be mindful that turkey breast cooks quickly and can dry out, so keep an eye on it while browning.

What can I substitute if I don’t have kale?

If you’re not a kale fan or don’t have any on hand, spinach, Swiss chard, or collard greens all make excellent substitutes in this recipe. Just add them in during the final step and cook until tender.

Is this soup gluten-free?

Yes, this Lemon White Bean Soup with Turkey and Greens Recipe is naturally gluten-free as long as you use gluten-free chicken broth and check that your parmesan cheese doesn’t contain any additives.

Can I make this soup vegetarian?

Sure! Replace the ground turkey with sautéed mushrooms or crumbled firm tofu for protein. Use vegetable broth instead of chicken broth to keep the flavor light and veggie-forward.

How do I adjust the soup for a spicier flavor?

To amp up the heat, increase the red pepper flakes to your liking, or add a diced jalapeño during the initial vegetable sauté. Freshly ground black pepper can also add warmth without overwhelming the other spices.

Final Thoughts

The Lemon White Bean Soup with Turkey and Greens Recipe is one of those rare dishes that feels both nourishing and indulgent all at once. It’s incredibly satisfying on chilly days but bright enough for anytime you want a flavorful, wholesome meal. I hope you’ll give this recipe a try soon — it’s bound to become a cherished staple in your kitchen, just like it is in mine.

Lemon White Bean Soup with Turkey and Greens Recipe

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4.3 from 29 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This hearty Lemon White Bean Soup with Turkey and Greens combines tender ground turkey, creamy cannellini beans, and fresh kale in a flavorful broth brightened by lemon juice and zest. Packed with warming herbs and spices like cumin, oregano, and rosemary, this comforting soup is perfect for a nutritious and satisfying meal prepared in just 45 minutes.

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Ingredients

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Soup Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced (about 2.5 cups)
• 1 large carrot, diced (about 1.5 cups)
• 3 celery stalks, diced (about 2 cups)
• 3 cloves garlic, pressed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• ½ tablespoon dried oregano
• ½ tablespoon dried rosemary
• Red pepper flakes, to taste
• 4 cups low-sodium chicken broth, divided
• 2 (540 mL) cans white cannellini beans, rinsed and drained
• 1 lb ground turkey
• 1 lemon, juice and zest
• 3 cups curly kale leaves, finely chopped
• 2 tablespoons fresh dill
• ¼ cup parmesan cheese, shredded for topping

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Instructions

1. Sauté vegetables: In a large pot, heat the olive oil over medium-high heat. Add diced onion, carrot, celery, and pressed garlic. Reduce the heat to medium-low and sauté the mixture until the vegetables are softened, about 5 minutes.
2. Bloom spices: Add salt, black pepper, ground cumin, dried oregano, dried rosemary, and red pepper flakes to the vegetables. Stir well and cook for about 1 minute until the spices become fragrant, enhancing the soup’s aroma.
3. Brown turkey: Create a well in the center of the sautéed vegetables and add the ground turkey. Break up the meat with a spoon or spatula and cook until fully browned and no pink remains, approximately 5 to 7 minutes.
4. Blend beans: While the turkey is cooking, take one can of the cannellini beans and 2 cups of the chicken broth and blend them until smooth, creating a creamy base for the soup.
5. Simmer soup: Add the blended beans mixture, the remaining 2 cups of chicken broth, the second can of rinsed cannellini beans, lemon juice, and lemon zest to the pot. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, allowing the flavors to meld and the soup to thicken.
6. Add greens: Stir in the chopped curly kale and fresh dill into the simmering soup. Cook for an additional 2-3 minutes until the kale softens slightly. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
7. Serve: Serve the soup hot, topped with shredded parmesan cheese and extra red pepper flakes if you like an added kick.

Notes

• For a vegetarian version, substitute ground turkey with plant-based protein or omit it altogether and use vegetable broth instead of chicken broth.
• To make this soup dairy-free, skip the parmesan cheese or use a dairy-free cheese substitute.
• Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
• If you prefer a thinner soup, add more chicken broth during the simmering step.
• Adjust red pepper flakes according to your desired spice level.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American