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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
