Bab's Turkey White Bean & Kale Soup
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healthybabs
Posts: 576 Member
getting lot's of requests for this one....here you go!!
Happy to share.......Hope you have a large stock pot. Soup is my savior in the winter time.
1 lb ground turkey
1 large diced onion
2 large diced carrots
2 large diced parsnips
1 peeled and diced turnip
5 cloves of minced garlic
1 chipolte in adobo sauce (I like a little heat-you could leave this out)
a handful of fresh chopped parsley
Add all this to the pot and cook until the meat is no longer pink, stirring occasionally (about 15 minutes). Add the remaining ingredients...
1 large can of either low sodium whole or diced tomatos w/the juice
1 box of low sodium beef stock (use chicken if you have that)
2 cans of Rienzi beans (rinsed-use whatever you have on hand but I like the white beans in this. I also only use Rienzi beans because they are the lowest in sodium, if your market doesn't carry them, use whatever you have)
2 large handfuls of baby kale (if you can't find baby kale you can use regular kale or even chopped up chard)
top off with water
Simmer until all veggies are nice and tender and the liquid reduces about an inch in the pot.
Salt and pepper to taste
I had it served over some whole wheat pasta and topped with a little parm cheese and grated lemon zest. You can easily serve it without the pasta.
Let me know if you have any questions!!
Enjoy
Happy to share.......Hope you have a large stock pot. Soup is my savior in the winter time.
1 lb ground turkey
1 large diced onion
2 large diced carrots
2 large diced parsnips
1 peeled and diced turnip
5 cloves of minced garlic
1 chipolte in adobo sauce (I like a little heat-you could leave this out)
a handful of fresh chopped parsley
Add all this to the pot and cook until the meat is no longer pink, stirring occasionally (about 15 minutes). Add the remaining ingredients...
1 large can of either low sodium whole or diced tomatos w/the juice
1 box of low sodium beef stock (use chicken if you have that)
2 cans of Rienzi beans (rinsed-use whatever you have on hand but I like the white beans in this. I also only use Rienzi beans because they are the lowest in sodium, if your market doesn't carry them, use whatever you have)
2 large handfuls of baby kale (if you can't find baby kale you can use regular kale or even chopped up chard)
top off with water
Simmer until all veggies are nice and tender and the liquid reduces about an inch in the pot.
Salt and pepper to taste
I had it served over some whole wheat pasta and topped with a little parm cheese and grated lemon zest. You can easily serve it without the pasta.
Let me know if you have any questions!!
Enjoy
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