October 7, 2014

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Tuscan Turkey, Kale, and White Bean Soup









Finally fall has arrived! I don’t know about you guys but one of my favorite fall traditions is to stock up on a bunch of hearty and healthy soups to keep in the fridge or freezer for the cold days to come. I think it can be so hard sometimes to come up with balanced and complex soups, but this one really has all my favorite flavors incorporated into it. It is so satisfying and fulfilling, yet composed of all healthy ingredients that will not add to your waistline! A trick I like to do for a lot of my soup recipes is to add a parmesan rind to them while they simmer. I have tons of parmesan rinds in my freezer, so they are great to pop in soups to add that extra level of flavor. This soup is so easy to prepare and can be completed in a cook time of less than 45 mins! It is such a great weeknight meal because it has your meat, greens, and vegetables… add some crusty bread to it and you are set!


1 lb Ground Turkey

1 yellow onion, small diced

3 cloves garlic, minced

1/2 cup white wine, I used Pinot Grigio

1 28oz can diced tomatoes

3 oz chopped kale (about 3 to 4 cups)

4 cups chicken broth

1 15 oz can cannellini beans

1 parmesan rind

shredded parmesan, for garnish

olive oil

salt and pepper to taste


Pour 3 tablespoons of olive oil in a dutch oven over medium high heat. Once the pot is hot, add in the ground turkey. Let the turkey cook in the pan until all the pink is completely gone, this should take around 8 to 10 minutes. Season your turkey with a big pinch of salt and pepper. Once the turkey is fully cooked, add in the chopped onions. Cook the onions until almost translucent then add the garlic. Cook for another 2 to 3 minutes.

Deglaze the pot with the wine. I used a dry white wine here, but you could use any wine you want, even red! (I just wouldn’t use anything too sweet.) Cook the wine until it reduces by at least half. This will cook out all the alcohol and pick up all those flavorful brown bits on the bottom of the pot. Add in the can of tomatoes along with their juices and stir to incorporate.

Once the tomatoes are all incorporated, add in the chicken broth, kale, rinsed beans, and parmesan rind. Bring to a boil, then back to a simmer. Cover and cook for 20 to 25 minutes at a low simmer. Season with salt and pepper to your liking.

When the soup is finished cooking, I like to serve it drizzled with olive oil and some shredded parmesan on top. (Truffle oil would be really nice here as well!).

This soup keeps well in the refrigerator for up to a week, enjoy!


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