Name: White bean and kale soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey, null; 1 tsp olive oil, null; 1/2 cup canned cannellini beans, drained and rinsed; 2 oz kale, stems removed and leaves chopped; 3/4 medium carrot, diced; 1 stalk celery, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 1/3 cups reduced-sodium chicken broth, null; 1 1/2 tbsp grated parmesan cheese, null; 1/4 tsp salt, null; 1/2 tsp black pepper, null; 1 tsp dried thyme, null

Nutrition

Per serving

444 calories

Protein: 51g; 45% of calories
Carbs: 34g; 30% of calories
Fat: 12g; 25% of calories

Instructions

Prep 10 min · Cook 25 min

Heat the oil in a large pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5 minutes until browned. Done when opaque and browned, 165°F.
Add the onion, carrot, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 1 minute more until fragrant.
Add the white beans, chicken broth, salt, black pepper, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Stir in the chopped kale and cook for 3 minutes until the leaves are wilted and bright green. Stir in the parmesan cheese before serving.

Nutrition

Ingredients

Instructions

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