Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and chopped
2 cloves garlic, minced
1/2 teaspoon ground turmeric
6 cups low sodium chicken or vegetable broth, divided
2 (19 oz) cans white beans, rinsed
2 cups cooked turkey, shredded
2 cups kale, chopped
1 lemon, juiced
2 tablespoons fresh dill, chopped
kosher salt
freshly ground black pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrot and sauté for 5 minutes, until vegetables begin to soften. Stir in the garlic and turmeric and cook for an additional 30 seconds.
- Add 5 cups of the broth to the pot, along with the cooked turkey and half of the rinsed beans. Bring soup up to a boil.
- Meanwhile, add the second can of (rinsed) beans to a blender with the remaining cup of broth. Blend until smooth and then stir beans into the soup along with the chopped kale. Reduce soup to a simmer and cook for 10 minutes or until kale has wilted.
- Season the soup with salt and black pepper. Stir in the juice of one lemon and the fresh dill.
- Ladle soup into bowls and enjoy!
Notes
Blender: you can also use an immersion blender to blend half of the beans with broth, or to blend some of the soup directly to achieve the desired texture and consistency
Ground Turkey: if you want to use raw ground turkey rather than cooked, sauté the meat first in olive oil until browned, then proceed with adding the vegetables.
Kale Subs: if you’re not a fan of kale try using spinach instead
Sodium: to avoid a too-salty soup, use low sodium broth and beans, rinse beans before using, and then season soup to taste. It’s much easier to add salt at the end than try and fix a salty soup!
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Stove Top
- Cuisine: American