Turkey White Bean And Kale Soup Recipes

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TURKEY, WHITE BEAN AND KALE SOUP



Turkey, White Bean and Kale Soup image

Make and share this Turkey, White Bean and Kale Soup recipe from Food.com.

Provided by tannermom

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs lean ground turkey
3 cups diced red onions
2 cups diced celery
2 tablespoons minced garlic
1 tablespoon minced ginger
8 cups chicken broth
6 cups peeled cubed butternut squash or 6 cups kombucha
6 cups chopped kale, ribs removed
15 ounces butter beans, drained and rinsed
15 ounces great northern beans, drained and rinsed
15 ounces adzuki beans or 15 ounces black beans, drained and rinsed
2 teaspoons basil
2 teaspoons thyme
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Steps:

  • In a large pot saute the turkey onions, celery, garlic and ginger in 2 tablespoons water until soft. add broth, squash, kale, beans and seasonings. Bring to a boil.
  • Cover and reduce heat to low and simmer until vegetables are tender. Taste and adjust seasonings as needed.

Nutrition Facts : Calories 1147.9, Fat 22.7, SaturatedFat 6, Cholesterol 156.5, Sodium 2289.3, Carbohydrate 149.8, Fiber 32.4, Sugar 12.1, Protein 94.3

GROUND TURKEY, BLACK BEAN, AND KALE SOUP



Ground Turkey, Black Bean, and Kale Soup image

This ground turkey black bean soup recipe feeds a crowd and is replete with onion, celery, butternut squash, kale, white beans, and herbs.

Provided by Nocona Toth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

2 pounds ground turkey
3 cups chopped red onion
2 cups diced celery
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons water
8 cups vegetable broth
6 cups peeled and cubed butternut squash
6 cups roughly chopped kale
1 (15 ounce) can great Northern beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can butter beans, drained and rinsed
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 38 g, Cholesterol 55.8 mg, Fat 6.7 g, Fiber 9.2 g, Protein 24.6 g, SaturatedFat 1.6 g, Sodium 659.5 mg, Sugar 5.9 g

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS



Lemony White Bean Soup With Turkey and Greens image

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 tablespoon tomato paste
3/4 teaspoon ground cumin, plus more to taste
1/8 teaspoon red-pepper flakes, plus more to taste
1/2 pound ground turkey
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste

Steps:

  • Heat a large pot over medium-high for a minute or so to warm it up. 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.
  • Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  • When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 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.
  • Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  • Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

BEAN SOUP WITH KALE



Bean Soup With Kale image

Each serving supplies 7mg of lutein, a healthy dose for the day.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Steps:

  • In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g

TURKEY-WHITE BEAN SOUP



Turkey-White Bean Soup image

Packed with veggies, turkey, color and nutrition, this hearty soup will warm 'em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (2 quarts).

Number Of Ingredients 11

2 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1 can (28 ounces) whole tomatoes in puree, cut up
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups shredded carrots
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups cubed cooked turkey breast
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

Nutrition Facts : Calories 233 calories, Fat 3g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 893mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein.

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