You know it’s a cold one when you start the day making soup! Oh, and what a good…

You know it’s a cold one when you start the day making soup! Oh, and what a good one it is from familyfoodonthetable … Turkey and White Bean Soup with Kale. Love throwing in a Parmesan rind while simmering to add to the creaminess. Stay warm, everyone! 👩🏻‍🍳

INGREDIENTS
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped (or about 8-10 baby carrots)
3 cloves garlic, minced
1 lb. lean ground turkey (see notes)
1 1/2 teaspoons dried Italian seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (14.5 oz.) can diced tomatoes (undrained)
1 (15.5 oz.) can cannellini beans, rinsed and drained
3 1/2 cups low-sodium chicken broth
4-5 cups kale, rinsed and roughly chopped

INSTRUCTIONS
Heat the oil in a large pot over medium heat. Add the onions and carrots and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute, until fragrant.
Add the ground turkey, Italian seasoning, salt and pepper. Cook, breaking up the turkey with a spatula, until the turkey is browned and cooked through.
Add the diced tomatoes, beans and broth and bring to a simmer. Simmer for 15-30 minutes, depending on how much time you have.
Stir in kale until slightly wilted, about 5 minutes.
Serve hot with Parmesan cheese sprinkled on top.

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