We’re obsessed with this soup! It’s healthy but not boring, the flavor is amazing and it’s just as good with a plant based ground meat (we’re partial to the Impossible brand) as it is with ground turkey. Don’t be shy with the lemon juice, it gives the soup a delicious zing.
Recipe from nytimes.com
MAKES 4-6 SERVINGS | COOK TIME: 45 MINUTES | NO OVEN REQUIRED
I N G R E D I E N T S
- 3 tbs olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 1 bunch kaleor other sturdy greens, stemmed & chopped
- 1 tbs tomato paste
- ¾ tsp ground cumin, plus more to taste
- ⅛ teaspoon red-pepper flakes, plus more to taste
- 12-16 oz ground turkey
- 3 garlic cloves, minced
- 1 tbs finely grated fresh ginger 1 tsp kosher salt
- 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, chives or a combination
- Fresh lemon juice, to taste
D I R E C T I O N S
1. Heat a large pot over medium-high for a minute or so. Add the oil and heat until it thins out, about 30 seconds. Add onion & carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
2. When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
3. Add stock & beans, bring to a simmer. Let simmer until the soup is thick & flavorful, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch.
4. Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens (add a little water if the broth gets too reduced).
5. Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.