Turkey White Bean Kale Soup
Indulge in the robust flavors of this thick, hearty and filled with veggie goodness Turkey White Bean and Kale Soup. The ideal way to repurpose your turkey leftovers.
Servings: 6 people
Ingredients
- 1 lb turkey meat
- 2 tbsp olive oil
- 1 shallot diced
- 3 cloves garlic minced
- 2 cups carrots sliced
- 2 cups mushroom chopped or sliced
- 2 cups white beans
- 32 oz turkey broth
- 4 cups kale
- salt and pepper to taste
- fresh herbs; sage, thyme and rosemary
- 3 slices crusty bread sourdough
Instructions
- Heat 1 tbsp oil in dutch oven and add in shallots, sauté until fragrant for 2 minutes, then add in garlic, carrots and mushroom. Sauté for an additional 4-5 minutes. Finally 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 into the pot. Stir well.
- Cover the soup pot and simmer for about 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.
Nutrition
Calories: 350kcal | Carbohydrates: 41g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 902mg | Potassium: 991mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11616IU | Vitamin C: 46mg | Calcium: 218mg | Iron: 5mg