Lemony White Bean Soup with Turkey and Greens
Description: This fan-favorite Lemon White Bean Soup with Turkey and Greens has over 4,000 five-star reviews. It’s proof that a healthy soup can be hearty, indulgent, and cozy, too. My spin off the original recipe is guilt-free, nourishing, and simple enough to make it a go-to. Inspired by Melissa Clark’s version, my Lemon White Bean Soup with Turkey and Greens is packed with lean animal protein, fiber-rich beans, and nutrient-dense greens. It’s simple to make and loaded with vitamins, minerals, and antioxidants to support steady energy, balanced blood sugar, and boosted immunity. Everything I look for in a fall meal…all within a single bowl.
Ingredients
- 3 tbsp Primal Kitchen extra virgin olive oil (use code KELLY)
- 1 large onion, diced
- 1 large carrot, diced
- ½ lb. ground turkey
- 1 tbsp. tomato paste
- ¾ tsp. ground cumin, plus more to taste
- ⅛ tsp. red-pepper flakes, plus more for serving
- 3 garlic cloves, minced
- 1 tbsp. finely grated fresh ginger
- Kosher salt
- 4 cups (1 quart) chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 bunch of sturdy greens (like kale, collards, or mustard greens), rinsed and chopped
- 1 cup chopped fresh soft herbs (such as parsley, mint, dill, or chives)
- Fresh lemon juice, to taste (start with about ½ lemon)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and carrot and cook until very soft and golden at the edges, about 7 to 10 minutes.
- Add the tomato paste, cumin, and red-pepper flakes. Sauté for about 1 minute, stirring constantly, until the tomato paste darkens.
- Add the ground turkey, minced garlic, grated ginger, and a teaspoon of salt. Break up the turkey with a spoon and cook until browned, about 4 to 7 minutes.
- Pour in the chicken broth and add the rinsed white beans. Bring the soup to a simmer. For a thicker consistency, you can smash some of the beans against the side of the pot with a spoon.
- Let the soup simmer for about 15 minutes to allow the flavors to meld.
- Add the chopped greens and continue to simmer until tender, which may take 5 to 10 minutes for kale, or up to 15 minutes for tougher collard greens.
- Remove the pot from the heat and stir in the chopped fresh herbs and lemon juice. Add more salt, cumin, or lemon juice to taste.
- Serve immediately, garnished with a drizzle of olive oil or more red-pepper flakes if desired.