Lemony White Bean Soup With Turkey and Greens

Ingredients

• 3 tbsp olive oil (Plus more for serving)
• 1 large onion (Diced)
• 1 large carrot (Diced)
• 1 bunch sturdy greens (Such as kale, broccoli rabe, mustard greens, or collard greens; rinse, remove stems, and tear or chop into bite-size pieces)
• 1 tbsp tomato paste
• 0.75 tsp ground cumin (Plus more to taste)
• 0.125 tsp red-pepper flakes (Plus more to taste and for serving, if desired)
• 0.5 lb ground turkey
• 3 garlic cloves (Minced)
• 1 tbsp fresh ginger (Finely grated)
• 1 tsp kosher salt (Plus more to taste)
• 1 qt chicken stock
• 2 cans white beans (15-ounce cans, drained and rinsed)
• 1 cup fresh soft herbs (Chopped; such as parsley, mint, dill, basil, tarragon, chives, or a combination)
• fresh lemon juice (To taste)

Steps

1. 1

   Heat a large pot over medium-high heat for about 1 minute. Add the olive oil and heat until it thins out, about 30 seconds.

2. 2

   Add the diced onion and carrot. Sauté until both are very soft and browned at the edges, 7 to 10 minutes.

3. 3

   Meanwhile, rinse the greens and pull the leaves from the stems. Tear or chop the leaves into bite-size pieces and set them aside.

4. 4

   When the onion is golden, add the tomato paste, ¾ teaspoon cumin, and ⅛ teaspoon red-pepper flakes. Sauté until the tomato paste darkens, about 1 minute.

5. 5

   Add the ground turkey, minced garlic, grated ginger, and 1 teaspoon kosher salt. Sauté, breaking up the meat with a spoon, until the turkey is browned in spots, 4 to 7 minutes.

6. 6

   Add the chicken stock and drained, rinsed beans. Bring the soup to a simmer.

7. 7

   Simmer until the soup is thick and flavorful, 15 to 25 minutes, adding more salt if needed. For a thicker broth, smash some of the beans against the side or bottom of the pot with the back of a spoon to release their starch. Leave the beans whole for a brothier soup.

8. 8

   Add the prepared greens to the pot. Simmer until they are very soft, 5 to 10 minutes for most greens or up to 15 minutes for tough collard greens. Add a little water if the broth becomes too reduced.

9. 9

   Stir the chopped herbs and lemon juice into the soup. Taste and adjust with more salt, cumin, and lemon juice until the broth tastes lively and bright.

10. 10

    Serve the soup topped with a drizzle of olive oil and additional red-pepper flakes, if desired.

Notes

The recipe is highly adaptable: use the listed sturdy greens or a combination of them. Keep the beans intact for a lighter, brothier soup; smashing some beans makes the soup thicker and more stewlike. The source does not specify an exact amount of lemon juice, additional water, or finishing olive oil; add these to taste or as needed.

Nutrition per serving

• main
• soup
• one-pot
• winter
• high-protein
• high-fiber
• adaptable