Description
A hearty, herby, rustic Italian‑style soup combining tender turkey, creamy white beans and good‑old Tuscan flavour for a comforting bowl‑meal.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 lb (≈ 450 g) lean ground turkey (or diced turkey breast)
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 (15 oz / ≈ 425 g) can white beans (cannellini or great northern), drained and rinsed
- 1 (14 oz / ≈ 400 g) can diced tomatoes (with juices)
- 4 cups (≈ 1 L) chicken or turkey broth
- 2 cups chopped kale or Swiss chard (stemmed)
- Salt & freshly ground black pepper, to taste
- Freshly grated Parmesan cheese (for serving)
Instructions
- Heat the olive oil in a large heavy‑bottom pot over medium heat. Add the ground turkey and cook, breaking it up, until no longer pink, about 5‑7 minutes.
- Add the onion, carrots and celery; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the garlic, thyme, oregano and red pepper flakes; cook for about 1 minute until fragrant.
- Stir in the drained white beans and the diced tomatoes with their juices.
- Pour in the broth, bring to a gentle boil, then reduce heat to a simmer. Cover partially and simmer for about 15‑20 minutes.
- Add the chopped kale (or chard), stir in, and simmer until the greens are wilted (about 5 minutes more). Season with salt and pepper to taste.
- Serve hot in bowls with a sprinkle of freshly grated Parmesan cheese on top and maybe a drizzle of good olive oil, plus crusty bread on the side.
- Prep Time: 10 mins
- Cook Time: 25‑30 mins
- Category: Dinner, Soup
- Method: Stovetop simmering
Nutrition
- Calories: ≈ 250‑300
- Sugar: ≈ 4‑6 g
- Sodium: ≈ 550mg
- Trans Fat: ≈ 0 g
- Fiber: ≈ 6‑8 g