Turkey & Kale Soup

I most often come up with new recipes when I have ingredients at home that I know I need to use before they go bad.  {It kind of makes me feel like I'm on Chopped, although my ingredients are normal compared to that show!}  This recipe resulted from one of those times.  I knew I had ground turkey that needed to be cooked and some kale that needed some attention.  I thought about making a salad or cooking up some kale wraps, but I ended up settling on soup.  And, I'm so glad that I did.  Kale is delicious in any soup, and was a perfect compliment to the ground turkey in this dish.  Such a warm and hearty, yet light soup!

I didn't do this, but if you want to add a little more depth of flavor (and color), try adding about a tablespoon of tomato paste to the cooked turkey before pouring in the chicken broth.  I'm definitely doing that next time.


Turkey & Kale Soup


2 tbsp. extra virgin olive oil
1 onion, diced
2 celery stacks, diced
1 large red  bell pepper, diced
1 lb. lean, ground turkey
1 tsp. herbes de Provence
1 tbsp. tomato paste {optional}
4-5 cups chicken broth
1 {14.5 oz.} can white beans, drained
1 bunch kale, chopped and de-stemmed
salt & pepper

In a large stock pot, heat the olive oil over medium-high heat.  Add the onions, celery and red pepper.  Cook until soft, 4-6 minutes.  Add the ground turkey and cook all the way through.  Salt and pepper to taste and add the herbes de Provence {this is also where you'll add the tomato paste, if you're using it}.

Once the meat is cooked all the way through, add the chicken broth and beans before bringing the soup to a simmer.  Add the kale, and allow the flavors to simmer for about 30 minutes.

Sprinkle with Parmesan cheese before serving.