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Dinner recipe · from the recipe book

Turkey, White Bean and Kale Soup

A hearty, herby broth full of browned ground turkey, creamy white beans, sweet carrots and tender kale, brightened with lemon and Parmesan.

Turkey, White Bean and Kale Soup

Ingredients

  • 1 tbsp15 gOlive oil
  • 1½ lb680 gGround turkey, 93% lean
  • 2 medium220 gYellow oniondiced
  • 3 medium180 gCarrotsdiced
  • 3 stalks120 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • 14 oz400 gDiced tomatoes, canned
  • 6 cups1,440 gLow-sodium chicken broth
  • 2⅔ cups480 gWhite beans, canned, drained and rinsed
  • 7¼ cups chopped150 gKalestems removed, chopped
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Heat the olive oil in a large pot over medium-high heat. Add the turkey and cook, breaking it up, until browned and cooked through to 165°F (74°C), about 8 minutes.
  2. Add the onion, carrot and celery and cook until softened, about 6 minutes.
  3. Stir in the garlic, thyme, rosemary and red pepper flakes and cook for 1 minute until fragrant.
  4. Add the tomatoes, broth, white beans, salt and black pepper. Bring to a boil, then lower the heat and simmer, partly covered, for 20 minutes until the carrots are tender.
  5. Stir in the kale and simmer 5 to 7 minutes more until wilted and tender.
  6. Stir in the lemon juice, adjust the seasoning, and serve topped with the Parmesan.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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