This soup recipe started out being “Kale and White Bean Soup” from Bob Greene’s “The Best Life Diet” book. I made a few changes.
Here is my version.
Here’s what you will need:
olive oil for saute
1 LB. ground turkey
1 large sweet onion
1 large green pepper
1 cup Portobello mushrooms
2 medium size Zucchini
minced garlic = to 4 cloves or Spice Island minced garlic 2 tsp.
1/2 tsp. red pepper flakes
1 bunch of Kale
4 - 15.5 oz. cans Cannellini beans
2 - 15.5 oz cans diced tomatoes
1 - 32 oz. container low sodium chicken broth (Swanson’s is good brand)
2 cups water
1 tsp. dried oregano
salt & pepper
for the ground turkey, 1/2 tsp. each - dill weed, sweet basil, garlic powder, sprinkle on and mix well before sauteing
grated parmesan cheese when soup is served
Here’s what you do:
1 Lb. ground turkey
Saute seasoned turkey in olive oil in your soup kettle. When fully cooked remove to large bowl and set aside.
I used 97/3 lean so didn’t need to drain.
While turkey is cooking prepare vegetables for sauteing.
1 large sweet onion
1 large green pepper
1 cup Portobello mushrooms
2 medium size Zucchini
minced garlic = to 4 cloves or Spice Island minced garlic 2 tsp.
1/2 tsp. red pepper flakes
Chop the onion, pepper, mushrooms. Peel and slice zucchini about 1/4” thick. Saute first 4 ingredients in your soup kettle until the onion is caramelized - about 15 minutes. Add the garlic and red pepper flakes and saute another minute.
While vegetables are cooking prepare the kale and beans.
1 bunch of Kale - wash the kale well
I just cut the ruffled edges into thin ribbons and discarded the stems and ribs. Set aside. Give stems and ribs to your chickens if you have them.
4 - 15.5 oz. cans Cannellini beans drained and rinsed with cool water. Add rinsed beans to the bowl with sauted turkey and set aside.
Now you have your ingredients prepared it is time to assemble.
Add to the sauted vegetables in your soup kettle, cannellini beans, turkey, kale, dried oregano, salt & pepper to taste, 2 - 15.5 oz cans diced tomatoes, 1 - 32 oz. prepared low sodium chicken broth, 2 cups water
Simmer uncovered until soup flavors have blended and become a very satisfying and harmonious combination.
It will take you about 40 minutes preparation and another 45 minutes for simmering. Great tasting soup in less than 2 hours.
I promise you will like this soup. JB
