I am not a big fan of soup but for the last few months, I have been craving soup and Kale.   Neither of the two is very filling so I tried to come up with an idea of how to make it filling.

My friend was talking about a white chili with turkey and white beans. It sounded so good. I got the white bean turkey soup idea from her telling me about her white chili.

This soup is so easy. You can have a delicious dinner or lunch on the table for under an hour.  I have made it a few times now and it has turned out perfect each time. I even had a coworker try it the first time I made it at lunchtime and she said it was really good too. She doesn’t even eat turkey or kale.

INGREDIENTS:

1/2 LB Lean Turkey

1 large onion chopped

3 garlic cloves minced

2 whole carrots cubed

2 cans white beans rinsed (any kind you like)

4 cups chicken broth

2 cups of water

2 cups kale roughly chopped

1tbsp white wine (any white wine you like)

1/2 tsp Sazon seasoning

1/4 tsp Garlic powder

1/8 tsp Cayenne pepper

1/8 tsp Paprika

salt and pepper to taste (according to your liking)

2 tbsp cooking oil

INSTRUCTIONS:

I use a dutch oven to make this soup. I find that it holds the temperature well and you can fit a lot in it. 

1. Add about a tablespoon of cooking oil to the bottom of the heated dutch over. About medium heat. Once the oil has heated add in the turkey. Start breaking up the turkey to form smaller pieces. Before the turkey starts cooking add in the sazon, garlic powder, cayenne pepper, paprika, salt and pepper. Stir while cooking. Once the turkey is browned and cooked remove from the pot to a plate. Leave any oil left into the pot. 

2. Add chopped onion, minced garlic and cubed carrots into the pot left with the turkey drippings. If you think you need more oil add another tablespoon but not too much. Sprinkle with some salt and black pepper to your liking. Sautee until the onions are translucent and starting to brown. 

3. Deglaze the pot with the tablespoon of white wine while the onions are still in the pot. Stir the onion mix until the wine has evaporated. Add in the cooked turkey. Stir.

4. Pour in the chicken stock and an additional 2 cups of water. Stir. Bring to a boil. 

5. Add in rinsed white beans and allow the soup to come back to a boil. Simmer about 5-10 minutes.

6. The final step is to add the chopped kale. Taste the soup and add additional salt and pepper if needed. I did. Allow the kale to cook down about 10 minutes and your meal is ready. 

You can add additional vegetables if you would like. The last time I made it I added a large chopped yellow potato. This was really good. Also, spinach would be good.

Enjoy!

Please leave a comment if you try the recipe.

Love Kat