As soon as the weather begins to cool, I find myself craving hearty soups that are comforting enough to warm you up but still packed with wholesome ingredients. This White Bean Soup with Turkey and Kale is just that kind of soup. It is rustic, satisfying, and substantial enough to serve as a complete meal, yet it doesn’t feel overly heavy.
I begin the soup with a classic soffritto of finely chopped onion, celery, and carrot cooked slowly in olive oil until tender. Ground turkey adds plenty of protein without making the soup too rich, while crushed tomatoes create a flavorful base. Cannellini beans add both substance and creaminess, and chopped kale brings color, texture, and an extra helping of vegetables.
I love cannellini beans in soups because of their mild flavor and wonderfully creamy texture. If you prefer a thicker, almost stew-like consistency, simply smash some of the beans against the side of the pot with the back of a wooden spoon. As they break down, they naturally thicken the broth without the need for cream or flour. You can also remove a cup or two of the soup, puree it briefly, and stir it back into the pot.
Kale holds up particularly well in a hearty soup like this, becoming tender as it cooks without completely disappearing into the broth. Tuscan kale, also called lacinato or dinosaur kale, is my first choice, although curly kale works just as well.
Just before serving, I add a generous splash of fresh lemon juice. It may seem like a small addition, but that touch of acidity really wakes up all the flavors and balances the richness of the beans and turkey.
This soup is delicious simply topped with freshly grated Parmesan or Pecorino Romano cheese, but a spoonful of basil pesto makes it even more special. Another favorite way to serve it is to place a thick slice of toasted crusty Italian bread in the bottom of each bowl and ladle the hot soup over the top. The bread absorbs the flavorful broth and turns this simple soup into a wonderfully satisfying meal.
Like many bean-based soups, this one tastes even better after sitting for a while, making it a great option to prepare ahead. The soup will thicken as it rests, so simply add a splash of broth or water when reheating if necessary.
Ingredients
- 3 Tablespoons Olive Oil
- 1 Large Onion, Finely Chopped
- 2 Large Carrots, Peeled & Finely Chopped
- 2 Celery Sticks, Finely Chopped
- 3 Large Garlic Cloves, Minced
- 1/2 Pound Ground Turkey
- 1 (15 Ounce) Can Crushed Tomatoes
- Salt & Pepper To Taste
- 1 Teaspoon Dried Oregano
- 1 Quart Chicken Broth
- 2 (15 Ounce) Cans Cannellini Beans
- 3 Cups Thinly Sliced Kale
- Fresh Lemon
- Slices of Toasted Crusty Bread
- Grated Parmesan Cheese
- Basil Pesto
Instructions
- Heat the oil in a heavy stockpot, then cook the onion, carrot, and celery until softened and beginning to color.
- Add the garlic and cook a minute or two until fragrant.
- Next, add the turkey to the pan, breaking it up with two forks as it cooks.
- Once the turkey is no longer pink, add the salt, pepper, and oregano.
- Add the tomatoes and broth to the pot, bring to a boil, then reduce heat to a simmer.
- Cook the soup for 15 minutes, then add the beans and kale to the pot.
- Continue to cook until the kale is very soft, another 15 minutes or so.
- Serve the soup spooned over toasted bread slices, with a sprinkling of Parmesan cheese, or topped with a dollop of basil pesto.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 395Total Fat: 22gSaturated Fat: 4gUnsaturated Fat: 18gCholesterol: 62mgSodium: 414mgCarbohydrates: 31gFiber: 9gSugar: 7gProtein: 24g