Lemony White Bean Soup With Turkey And Greens
This lemony, herb-packed soup is highly adaptable, offering a light, brothy texture or a thicker, stew-like consistency based on your preference. Smashing some of the beans thickens the soup, while leaving them whole and adding more liquid keeps it brothy.It's a warming, flavorful one-pot meal, perfect for winter.
Ingredients
- 3 tablespoons olive oil
- 1 large onion diced
- 1 large carrot diced
- 1 bunch sturdy greens such as kale, broccoli rabe, mustard greens or collard greens
- 1 tablespoon tomato paste
- ¾ teaspoon ground cumin plus more to taste
- â…› teaspoon red-pepper flakes plus more to taste
- ½ pound ground turkey
- 3 garlic cloves minced
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt plus more to taste
- 1 quart chicken stock
- 2 15-ounce cans white beans, drained and rinsed
- 1 cup chopped fresh soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
- Fresh lemon juice to taste
Instructions
- While the vegetables are cooking, rinse the greens and remove the leaves from the stems. Tear or chop the leaves into bite-sized pieces and set them aside.
- Once the onion is golden, stir in the tomato paste, ¾ teaspoon of cumin, and ⅛ teaspoon of red pepper flakes. Sauté until the paste darkens, about 1 minute. Add the turkey, garlic, ginger, and 1 teaspoon of salt, and cook while breaking up the meat, until the turkey is browned in spots, 4 to 7 minutes.
- Pour in the stock and beans, bringing the mixture to a simmer. Let it simmer for 15 to 25 minutes until the soup is thick and flavorful. If you'd like a thicker consistency, smash some of the beans with the back of a spoon. For a brothier soup, leave the beans whole.
- Add the greens and simmer until they are very tender. This should take 5 to 10 minutes for most greens, but tougher greens like collards may take up to 15 minutes. Add a little water if the broth reduces too much.
- Stir in the herbs and lemon juice, then taste and adjust the seasoning with more salt, cumin, and lemon as needed. Serve with a drizzle of olive oil and a sprinkle of red pepper flakes, if desired.
