Hearty Turkey, Cannellini Bean and Kale Soup with Carrots and Lemon

There’s something about a big bowl of soup that feels like a warm hug, no matter the weather. This hearty soup is packed with spiced ground turkey, tender carrots, creamy cannellini beans and curly kale, all simmered in a flavorful broth. It’s the kind of meal that satisfies your soul and your stomach.

Best of all, it comes together in a single pot, making cleanup a breeze. Whether you’re looking for a comforting weeknight dinner or a meal prep staple, this soup is sure to become a favorite. Grab your coziest blanket and get ready to enjoy a bowl of pure comfort.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

13.4 ounce Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince the garlic. Trim, peel and cut the carrot into small dice. Halve, peel and cut the shallot into small dice. Remove and discard any large stems from half the kale (use all kale for 4 servings); chop leaves into bite-size pieces. Drain and rinse the cannellini beans. Quarter the lemon.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add the ground turkey and cook, breaking it up into pieces, until browned, 2-4 minutes (it will finish cooking later). Season with half of the Tuscan Heat Spice, salt and pepper. Add the minced garlic and cook until lightly browned, 1-2 minutes. Transfer the turkey mixture to a plate.
3. Heat another drizzle of oil in the same pot over medium heat. Add the diced carrot and shallot; cook, stirring occasionally, until softened, 8-10 minutes. If the vegetables begin to brown too quickly, reduce the heat to medium-low. Season with the remaining Tuscan Heat Spice and a pinch of salt and pepper.
4. Stir in the chopped kale, chicken stock concentrates, 2½ cups water and ½ teaspoon salt (for 4 servings, use all the kale, 5 cups water and 1 teaspoon salt).
5. Cover the pot, then increase the heat to high and bring to a boil. Once boiling, uncover and stir in the turkey mixture and the drained beans. Reduce the heat to medium-low and cover. Continue cooking until the turkey is cooked through, about 5 minutes more.
6. Stir a big squeeze of lemon juice into the soup. Taste and adjust seasoning with salt and pepper as needed. Divide the soup among bowls and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, you can substitute cannellini beans with great northern beans, navy beans or even chickpeas. The texture and flavor will vary slightly, but they will all work well.

Can I make this soup vegetarian?

Absolutely! Omit the ground turkey and use vegetable stock concentrate instead of chicken. You can also add extra beans or vegetables like diced zucchini or bell peppers for more substance.

How can I store leftovers?

Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.