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

Scale

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

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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.