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

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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.