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Kale and White Bean Soup

This easy and highly flavorful soup will keep you warm during these cold winter months.

The garlic, herbs, and tomatoes add tons of flavor to any chicken broth or stock.

Using ground turkey instead of ground beef reduces saturated fat.

This recipe is also high in fiber, with soluble fiber from the beans and insoluble fiber from the kale and other veggies.

You will need:

2 Tbsp olive oil

1/2 large white onion, diced

3 whole carrots, diced

1 lb of ground turkey

3 cloves garlic, minced

1 Tbsp dried thyme

1 Tbsp dried basil

2 -15 oz cans of white beans (like Navy, Cannellini, and Great Northern)

1 - 15 oz can of petite diced tomatoes

6 cups chicken broth or stock

4 cups of chopped kale (3-5 large handfuls)

Grated parmesan cheese, for topping


Heat the olive oil in a large stockpot over medium heat. Add the onion and carrots and cook until soft. Add the ground turkey, minced garlic, thyme, and basil. Cook until turkey is browned. Add the beans, tomatoes, and broth. Bring to a simmer, then add the kale. Cover and let simmer for at least 15 minutes. As the kale wilts down, you can add more if desired. Top with grated parmesan and serve with a side of soup-friendly bread.

Make it vegetarian/vegan: Use vegetable stock instead of chicken stock, and add an extra can or two of your favorite beans to replace the ground turkey.

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