Lemony White Bean Soup with Turkey and Greens
Ingredients:
- 3 tbsp olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 1 bunch kale or other sturdy greens
- 1 tbsp tomato paste
- ¾ tsp ground cumin, plus more to taste
- ⅛ tsp red-pepper flakes (we left out but had diced jalapeño on the side)
- 1 lb ground turkey
- 3 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1 tsp kosher salt, plus more to taste
- 1 quart chicken stock
- 30 oz canned white beans, drained and rinsed
- 1 cup chopped fresh herbs (we used chives - cilantro would probably also be good!)
- fresh lemon juice, to taste
Directions:
Heat a large pot over medium-high. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, 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.
Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 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. Or leave the beans whole for a brothier soup.
Rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces. Add the greens to the pot and simmer until they are very soft, about 5 minutes.
Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting.