Follow our instructions for best results!
Heat 1 tbsp oil in dutch oven and add in shallots, sauté for 2 minutes, then add in garlic, carrots and mushroom. Sauté. Add fresh herbs and season with salt and pepper.Stir in turkey broth and turkey meat.
Divide the white beans in half and bland in half of the beans to thicken the soup. Add in whole white beans and blended white beans. Stir well. Cover the soup pot and simmer for 15 minutes.
Meanwhile cut bread into bite size pieces. Coat with remaining oil, season with salt, pepper and finely chopped herbs. Toast in oven for 12 minutes at 415F degrees.
Add kale into the soup pot. Give it a good stir and cover it back up. Cook for 5 minutes.
Serve turkey soup with a generous squeeze of lemon juice and top with homemade croutons.