There is nothing quite like a warm bowl of comfort that also feels fresh and nourishing, which is exactly why the Lemon White Bean Soup with Turkey and Greens Recipe has become one of my absolute favorites. This soup combines tender ground turkey, creamy white beans, and vibrant greens all brightened up with a lively splash of lemon juice and zest. Its layers of flavor and hearty texture make it a perfect meal for any day when you want something both satisfying and wholesome. Plus, it’s a recipe that effortlessly balances warmth and brightness, turning simple ingredients into a spectacular dish.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward and easy to find, yet each one plays an essential role in building the soup’s rich flavor, vibrant color, and delightful texture. Here’s what you’ll need to make this memorable dish come alive in your kitchen:
- Olive oil: Adds a smooth base flavor and helps sauté the veggies perfectly.
- Yellow onion: Provides sweetness and depth once softened.
- Carrot: Brings natural sweetness and a subtle crunch.
- Celery stalks: Infuses an aromatic touch with a hint of earthiness.
- Garlic cloves: Offers a fragrant and savory punch to the base.
- Salt: Essential for balancing and enhancing all the flavors.
- Black pepper: Adds a mild heat and complexity.
- Ground cumin: Introduces a warm, nutty undertone that elevates the soup.
- Dried oregano: Infuses herbaceous, slightly tangy notes.
- Dried rosemary: Brings an earthy, pine-like aroma that pairs beautifully with turkey.
- Red pepper flakes: Adds just enough kick to keep things exciting.
- Low-sodium chicken broth: The flavorful liquid base that ties everything together.
- White cannellini beans: Responsible for creamy richness and protein.
- Ground turkey: The lean, hearty centerpiece of the soup.
- Lemon juice and zest: Brightens the whole dish with refreshing citrus notes.
- Curly kale leaves: Adds beautiful color and a nutrient-packed, chewy texture.
- Fresh dill: Imparts a delicate herbal brightness.
- Parmesan cheese: A savory topping that melts into each spoonful for indulgence.
How to Make Lemon White Bean Soup with Turkey and Greens Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium-high heat. Add the diced onion, carrot, celery, and pressed garlic. Once added, reduce the heat to medium-low and let these aromatic veggies soften for about five minutes. This foundational step builds a sweet and savory base that will carry the deep flavors of the soup.
Step 2: Bloom the Spices
Next, sprinkle in the salt, black pepper, cumin, oregano, rosemary, and red pepper flakes. Stir everything together and cook for about a minute until the spices become fragrant. This quick toasting releases essential oils and layers a warm complexity that you’ll notice with every spoonful.
Step 3: Brown the Turkey
Create a little well in the center of your vegetable mixture and add the ground turkey. Break it up with your spoon and cook until it’s fully browned, which should take about 5 to 7 minutes. The turkey adds hearty protein and soaks up all those spices, making the soup filling and delicious.
Step 4: Blend the Beans
While the turkey cooks, blend one can of cannellini beans with 2 cups of the chicken broth until smooth and creamy. This blended mixture will create a luscious texture that enriches the soup without making it heavy.
Step 5: Simmer the Soup
Add your creamy bean blend to the pot along with the remaining chicken broth and the other can of whole beans. Stir in the lemon juice and zest to brighten up the flavors. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. This simmering helps thicken the soup and melds all the flavors into a harmonious bowl of goodness.
Step 6: Add the Greens
Finally, stir in the finely chopped curly kale and fresh dill. The kale adds a satisfying bite and bursts of green, while the dill gives a subtle herbal lift. Take a taste and adjust the seasoning if needed to perfectly suit your palate.
How to Serve Lemon White Bean Soup with Turkey and Greens Recipe
Garnishes
For an extra layer of indulgence, sprinkle freshly shredded Parmesan cheese on top right before serving. The cheese slowly melts into the hot soup, making each bite comforting and flavorful. If you love a bit more spice, a pinch of red pepper flakes makes a lovely finishing touch.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast to soak up every bit of the broth. For a heartier meal, serve alongside a crisp green salad dressed with a tangy vinaigrette to complement the soup’s lemony brightness.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls with lemon wedges on the side so guests can add extra zing to their liking. Or drizzle a bit of good-quality olive oil on top and sprinkle with chopped fresh parsley for a pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
You can store leftover Lemon White Bean Soup with Turkey and Greens Recipe in an airtight container in the refrigerator for up to four days. The flavors actually deepen with time, which makes next-day reheats even better.
Freezing
This soup freezes beautifully, making it perfect for batch cooking. Cool it completely, then transfer to a freezer-safe container or bag. It will keep well for up to three months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it up. Avoid microwaving to retain the best texture and flavor.
FAQs
Can I use ground chicken instead of turkey in this soup?
Absolutely! Ground chicken will work just fine and offers a similarly light and tender texture that complements the soup’s flavors nicely.
Is it possible to make this soup vegetarian?
Yes, to make a vegetarian version, simply omit the turkey and use vegetable broth instead of chicken broth. You might want to add extra beans or some cooked lentils for added protein.
Can I substitute kale with another green?
You can swap kale for spinach, Swiss chard, or even collard greens. Just keep in mind that these greens have different cooking times and textures, so adjust accordingly to retain that fresh bite.
What if I don’t have fresh dill on hand?
If fresh dill isn’t available, dried dill can be used but use it sparingly as it’s more concentrated. Alternatively, fresh parsley or thyme can offer a different but pleasant herbal note.
How can I make this soup spicier?
To increase the heat, simply add more red pepper flakes or a splash of hot sauce. You could also include a small diced jalapeño when sautéing the vegetables for a fresh spicy kick.
Final Thoughts
I genuinely encourage you to make the Lemon White Bean Soup with Turkey and Greens Recipe sometime soon. It’s a nourishing meal that brings comfort and brightness together in the best possible way. Each spoonful feels like a warm hug with a refreshing twist, perfect for sharing with loved ones or savoring after a busy day. Once you try it, this soup may just become a kitchen staple for you, as it has for me!
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Lemon White Bean Soup with Turkey and Greens Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Lemon White Bean Soup with Turkey and Greens is a hearty and healthy meal perfect for a cozy dinner. Combining tender ground turkey, creamy white beans, fresh kale, and bright lemon zest, this soup is packed with flavor and nutrients. The soup is seasoned with aromatic herbs and spices, simmered to perfection, and topped with parmesan cheese for a comforting finish.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced (about 2.5 cups)
- 1 large carrot, diced (about 1.5 cups)
- 3 celery stalks, diced (about 2 cups)
- 3 cloves garlic, pressed
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ tablespoon dried oregano
- ½ tablespoon dried rosemary
- Red pepper flakes, to taste
Protein and Beans
- 4 cups low-sodium chicken broth, divided
- 2 (540 mL) cans white cannellini beans, rinsed and drained
- 1 lb ground turkey
Greens and Garnishes
- 1 lemon, juice and zest
- 3 cups curly kale leaves, finely chopped
- 2 tablespoons fresh dill
- ¼ cup parmesan cheese, shredded for topping
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium-high heat. Add the diced onion, carrot, celery, and pressed garlic. Reduce heat to medium-low and sauté the vegetables until they are softened, about 5 minutes.
- Bloom spices: Add salt, black pepper, ground cumin, dried oregano, dried rosemary, and red pepper flakes to the pot. Stir the mixture and cook until the spices become fragrant, about 1 minute.
- Brown turkey: Create a well in the center of the sautéed vegetables and add the ground turkey. Break up the meat with a spoon and cook it until browned and fully cooked through, about 5-7 minutes.
- Blend beans: While the turkey is cooking, blend one can of rinsed cannellini beans with 2 cups of chicken broth in a blender until smooth and creamy.
- Simmer soup: Pour the blended bean mixture back into the pot along with the remaining 2 cups of chicken broth, the second can of whole cannellini beans, the lemon juice, and lemon zest. Stir well and bring the soup to a gentle simmer. Allow it to cook for 15-20 minutes, which helps the soup thicken and blend flavors.
- Add greens: Stir in the finely chopped curly kale leaves and fresh dill. Cook for a few more minutes until the kale wilts. Taste and adjust seasonings as needed.
- Serve: Ladle the hot soup into bowls and top each serving with shredded parmesan cheese and extra red pepper flakes if desired. Serve immediately for a comforting meal.
Notes
- For a vegetarian version, substitute ground turkey with plant-based protein and use vegetable broth instead of chicken broth.
- Rinsing the canned beans reduces excess sodium and improves flavor.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Fresh lemon juice added at the end brightens the flavors perfectly.
- Soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
