I made this one with homemade chicken stock (incredibly easy to make, will share soon). But the brand Kettle and Fire is fantastic. For olive oil, I love Graza: Sizzle for browning the leeks, turkey, etc. and Drizzle as a topper at the end. This is also a perfect one-pot meal for a dutch oven.
Creamy white bean, kale, leek & turkey soup with lemon
- 10m
- 20m
- 30m
Ingredients
- 16 ounces ground turkey
- salt and pepper
- good olive oil
- 2-3 medium leeks, cut length-wise and sliced thin into half moons (rinse leeks thoroughly)
- 5 garlic cloves, sliced
- 1 bag or box of kale leaves with the stems cut out
- 2 32 oz boxes of Kettle & Fire or equivalent chicken broth
- 2 15 oz cans of cannellini (white) beans, rinsed and drained in a colander
- 3 lemons
- sour cream
Instructions
- Add some olive oil to the bottom of your pot at medium-high heat. Add ground turkey to the pan and break it up with a wooden spoon as it browns. Continue to brown turkey for 5-8 minutes, or until you start to see some brown bits at the bottom of the pot.
- Add sliced leeks. Add garlic. Cook until nicely browned and reduced, about 5 minutes. Add about 2 teaspoons salt.
- Add kale, continue to cook for about 5 minutes. Kale will reduce significantly in volume. Carefully watch the heat to ensure nothing burns.
- Add chicken broth to deglaze the pan, scrape up brown bits at the bottom with wooden spoon. Add rinsed white beans. Bring to a boil, then cover and reduce heat to medium low, cook about 15 minutes.
- Turn off heat. Squeeze the juice of 3 lemons into the soup, adjust to taste. Add salt to taste.
- Serve in wide bowls with a dollop of sour cream and fresh cracked pepper. Drizzle a nice olive oil on top. Enjoy!
