Hearty Turkey, Cannellini Bean and Kale Soup with Lemon

There’s nothing quite like a steaming bowl of soup to wrap you in comfort, no matter the season. This recipe brings together savory ground turkey, sweet carrots, creamy cannellini beans and hearty kale in a single pot for a meal that’s as satisfying as it is nourishing.

A blend of Tuscan-inspired spices adds warmth, while a final squeeze of lemon brightens every spoonful. Perfect for a cozy dinner, this soup is packed with protein and fiber, making it a wholesome choice for any night of the week.

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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. Prepare the vegetables: Peel and mince the garlic. Trim, peel and dice the carrot into small pieces. Halve, peel and finely dice the shallot. Remove any large stems from the kale and chop the leaves into bite-sized pieces. Drain and rinse the cannellini beans. Quarter the lemon.
2. Cook the turkey: Heat a drizzle of oil in a large pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned (2-4 minutes). Season with half the Tuscan heat spice, salt and pepper. Add the minced garlic and cook until fragrant (1-2 minutes). Transfer the turkey mixture to a plate and set aside.
3. Sauté the aromatics: In the same pot, heat another drizzle of oil over medium heat. Add the diced carrot and shallot. Cook, stirring occasionally, until softened (8-10 minutes). If they brown too quickly, reduce the heat to medium-low. Season with the remaining Tuscan heat spice and a pinch of salt and pepper.
4. Build the soup base: Stir in the chicken stock concentrates, half the chopped kale, 2½ cups water and ½ teaspoon salt. (For a larger batch, use all the kale, 5 cups water and 1 teaspoon salt.) Cover the pot and increase the heat to high to bring to a boil.
5. Finish cooking: Once boiling, uncover and stir in the cooked turkey mixture and the drained cannellini beans. Reduce the heat to medium-low, cover and simmer until the turkey is cooked through, about 5 minutes.
6. Add lemon and serve: Squeeze a generous amount of lemon juice into the soup and stir. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or lean ground beef work well as substitutes. Adjust cooking time as needed to ensure the meat is fully cooked.

Can I make this soup vegetarian?

Absolutely! Omit the turkey and use vegetable stock concentrate instead of chicken. Add an extra can of cannellini beans or some chickpeas for protein.

What can I serve with this soup?

A crusty bread or a simple side salad pairs beautifully. For a heartier meal, serve over cooked rice or quinoa.