There is something incredibly comforting and uplifting about a warm bowl of soup, and this Lemon White Bean Soup with Turkey and Greens Recipe is no exception. Packed with nutritious white cannellini beans, lean ground turkey, vibrant curly kale, and brightened up with fresh lemon juice and zest, this soup harmonizes wholesome flavors and textures in every spoonful. It’s a perfect weeknight meal that feels cozy yet fresh, nourishing your body and soul with every bite. Trust me, once you try this recipe, it will quickly become one of your go-to soups for any season.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward and thoughtfully chosen ingredients. Each one plays a crucial role—whether it’s the aromatic vegetables that build the soup’s base, the protein-packed turkey, or the fresh lemon that elevates the entire dish with zing and brightness.
- 1 tablespoon olive oil: Adds richness and helps sauté the vegetables to perfection.
- 1 yellow onion, diced (about 2.5 cups): Provides a sweet yet savory foundation that’s essential for depth of flavor.
- 1 large carrot, diced (about 1.5 cups): Brings a subtle natural sweetness and beautiful color.
- 3 celery stalks, diced (about 2 cups): Adds a refreshing crunch and aromatic earthiness.
- 3 cloves garlic, pressed: Essential for that savory punch that wakes up every layer of the soup.
- 1 teaspoon salt: Balances and enhances all other flavors.
- ½ teaspoon black pepper: Adds mild heat and depth.
- 1 teaspoon ground cumin: Introduces a warm, smoky undertone that compliments the beans and turkey so well.
- ½ tablespoon dried oregano: Brings a hint of herbal complexity.
- ½ tablespoon dried rosemary: Adds an aromatic pine-like fragrance.
- Red pepper flakes, to taste: Offers customizable heat to suit your preference.
- 4 cups low-sodium chicken broth, divided: A flavorful base that keeps the soup light and savory.
- 2 (540 mL) cans white cannellini beans, rinsed and drained: The star ingredient for creaminess and protein.
- 1 lb ground turkey: Adds lean protein and a subtle savory flavor.
- 1 lemon, juice and zest: Provides bright citrus notes that awaken the soup.
- 3 cups curly kale leaves, finely chopped: Delivers a boost of nutrients and a lovely vibrant green color.
- 2 tablespoons fresh dill: Adds fresh, slightly tangy herbaceousness.
- ¼ cup parmesan cheese, shredded for topping: Offers a salty, nutty finish to the soup.
How to Make Lemon White Bean Soup with Turkey and Greens Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Add the diced onion, carrot, celery, and pressed garlic. Lower the heat to medium-low and gently sauté these vegetables until they become soft and fragrant, about five minutes. This step is key because it forms the flavorful base that will carry the rest of the soup.
Step 2: Add the Spices
Toss in salt, pepper, ground cumin, oregano, rosemary, and red pepper flakes. Stir everything together and cook for about one minute until the spices become fragrant, allowing their aromas to open up and mingle with the sautéed vegetables. This is what gives the soup its complex, warmly spiced character.
Step 3: Brown the Turkey
Create a little well in the center of the pot and add the ground turkey. Break up the meat with a wooden spoon, stirring it in as it browns evenly. This usually takes around 5 to 7 minutes, and it ensures that the turkey develops nice flavor while combining nicely with the spiced veggies.
Step 4: Blend Part of the Beans
While the turkey is cooking, take one can of rinsed cannellini beans and blend it together with 2 cups of chicken broth until smooth and creamy. This little trick thickens the soup naturally, lending it a wonderful velvety texture without needing any cream.
Step 5: Combine and Simmer
Add the blended beans, remaining chicken broth, the second can of drained beans, lemon juice, and zest to the pot. Stir well to combine everything, then bring the mixture to a gentle simmer. Let the soup cook for 15 to 20 minutes, which will deepen the flavors and allow the soup to thicken just perfectly.
Step 6: Add the Greens and Herbs
Finally, stir in the finely chopped kale and fresh dill. The kale will soften slightly while retaining some texture, and the dill adds a lovely fresh brightness to balance the heartiness. Taste and adjust the seasoning as needed at this stage.
Step 7: Serve and Enjoy
Ladle the hot soup into bowls and top with shredded parmesan cheese and additional red pepper flakes if you like a bit more heat. This is the perfect moment to see your Lemon White Bean Soup with Turkey and Greens Recipe come alive with color, aroma, and deliciousness.
How to Serve Lemon White Bean Soup with Turkey and Greens Recipe
Garnishes
Sprinkling freshly shredded parmesan cheese over the soup right before serving adds a salty, creamy finishing touch that melts delightfully into the warm broth. For those who love a hint of spice, an extra pinch of red pepper flakes brings a gentle kick. You can also add a thin lemon wedge on the side for an optional burst of fresh citrus.
Side Dishes
This soup pairs wonderfully with rustic bread, such as a crusty baguette or warm sourdough, perfect for soaking up every last drop. For a fresh side, a crisp green salad dressed lightly with olive oil and lemon echoes the soup’s bright citrus notes without competing for attention.
Creative Ways to Present
For a charming presentation, serve the soup in individual bowls with a drizzle of good-quality olive oil on top just before serving. You can also add a sprinkle of finely chopped fresh herbs like parsley or chives for an added pop of color. If hosting, serve it in small cups as an appetizer — this soup’s vibrant flavors will impress every guest.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Lemon White Bean Soup with Turkey and Greens Recipe into an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen beautifully as it sits, making your leftover soup even tastier the next day.
Freezing
This soup freezes exceptionally well. Portion it out into freezer-safe containers and it will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results or gently reheat from frozen on the stove over low heat.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You may want to add a splash of chicken broth or water if the soup has thickened too much after refrigeration. Avoid boiling to preserve the fresh flavors and texture of the kale.
FAQs
Can I use a different type of bean instead of cannellini?
Absolutely! While cannellini beans create that perfect creamy texture and mild flavor, great alternatives include navy beans or great northern beans. Just make sure to rinse and drain canned beans well before adding to the soup.
Is it possible to make this soup vegetarian?
Yes, you can omit the ground turkey and substitute vegetable broth for chicken broth. Adding extra beans or even some cooked quinoa can boost the protein content to keep it hearty and satisfying.
Can I prepare this soup in a slow cooker?
Definitely! Sauté the vegetables and brown the turkey first, then transfer everything to your slow cooker. Add the broth, beans, and spices, cooking on low for 4 to 6 hours. Add the kale and dill in the last 30 minutes of cooking.
What if I don’t have fresh dill? Can I use dried?
You can use dried dill but reduce the quantity to about one teaspoon since dried herbs are more concentrated. For the freshest flavor, though, fresh dill is preferred if possible.
How can I make this soup spicier?
Increase the amount of red pepper flakes or add a dash of cayenne pepper while cooking. You can also serve with a side of hot sauce for those who like to customize their heat level at the table.
Final Thoughts
I genuinely hope you give this Lemon White Bean Soup with Turkey and Greens Recipe a try because it’s one of those rare, beautifully balanced dishes that feels both nourishing and festive at the same time. Whether you’re craving a quick weeknight dinner or something to warm you up on a chilly day, this soup fits the bill perfectly. It’s wholesome, packed with flavor, and just plain joyful in a bowl. Happy cooking and enjoy every sip!
Print
Lemon White Bean Soup with Turkey and Greens Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Lemon White Bean Soup with Turkey and Greens is a hearty, nutritious meal perfect for a cozy lunch or dinner. Combining tender ground turkey, creamy white cannellini beans, fresh kale, and a bright burst of lemon, this soup is packed with flavor and wholesome ingredients. Aromatic spices and herbs elevate the comforting broth, while shredded parmesan adds a savory finish. Ready in under an hour, this recipe is perfect for busy weeknights or meal prepping.
Ingredients
Vegetables & Aromatics
- 1 yellow onion, diced (about 2.5 cups)
- 1 large carrot, diced (about 1.5 cups)
- 3 celery stalks, diced (about 2 cups)
- 3 cloves garlic, pressed
- 3 cups curly kale leaves, finely chopped
- 2 tablespoons fresh dill
Proteins & Beans
- 1 lb ground turkey
- 2 (540 mL) cans white cannellini beans, rinsed and drained
Liquids & Fats
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth, divided
- 1 lemon, juice and zest
Spices & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ tablespoon dried oregano
- ½ tablespoon dried rosemary
- Red pepper flakes, to taste
Toppings
- ¼ cup parmesan cheese, shredded for topping
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium-high heat. Add diced onion, carrot, celery, and pressed garlic. Reduce heat to medium-low and sauté until the vegetables soften, about 5 minutes.
- Add Spices: Stir in salt, black pepper, ground cumin, dried oregano, dried rosemary, and red pepper flakes. Cook for about 1 minute until the spices produce a fragrant aroma.
- Brown Ground Turkey: Make a well in the center of the vegetables and add the ground turkey. Break it up with a spoon and cook until browned and no longer pink, about 5-7 minutes.
- Blend Beans: Meanwhile, in a blender, combine one can of rinsed cannellini beans with 2 cups of the chicken broth. Blend until smooth and creamy.
- Simmer Soup: Add the blended beans, remaining chicken broth, the second can of cannellini beans, lemon juice, and lemon zest to the pot. Stir well and bring to a simmer. Cook uncovered for 15-20 minutes until the soup thickens slightly.
- Add Greens and Herbs: Stir in the chopped kale and fresh dill. Cook for a few more minutes until the kale wilts. Adjust seasoning with extra salt, pepper, or red pepper flakes as desired.
- Serve: Ladle the soup into bowls and top with shredded parmesan cheese and additional red pepper flakes if you like a bit more heat. Serve hot and enjoy!
Notes
- For a smoother texture, blend both cans of beans with broth before adding to the pot.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Use vegetable broth to make this soup vegetarian but omit the ground turkey.
- If fresh dill is unavailable, substitute with fresh parsley or omit entirely.
- Leftovers keep well in the refrigerator for up to 4 days and freeze for up to 3 months.
- Adjust red pepper flakes to control spice level according to your taste.
