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Lemony White Bean Soup With Turkey And Greens

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.
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Total Time 45 minutes
Servings 4

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
  • ⅛ 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
 

  • Warm a large pot over medium-high heat for about a minute. Add the oil and heat until it becomes thin, about 30 seconds. Add the onion and carrot, and sauté until very soft and lightly browned at the edges, about 7 to 10 minutes.
  • 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.