Turkey, White Bean & Kale Soup
Add this delish soup for the soul as the starter to your holiday menu or seasonal soup must-try! Swap the turkey sausage for turkey leftovers from Thanksgiving or leave out altogether for a vegetarian option.
Servings: 6 people
Ingredients
- 500 grams Turkey Sausage (*or Thanksgiving Turkey leftovers, cubed/shredded or leave out meat for vegetarian option*)
- 4 tbsp olive oil
- 2 cloves garlic minced
- 2 large carrots washed, peeled & chopped
- 2 ribs celery washed &chopped
- 1 can White Kidney Cannellini Beans drained & rinsed
- 10 cups chicken or vegetable broth *we use low sodium version*
- 2 medium potatoes washed, peeled & diced
- 10 stems fresh kale washed, chopped (*discard tough parts of stems*)
- 1.5 tbsp tomato paste
- 2 dried bay leaves
- 1 pinch dried thyme
- 1 pinch dried rosemary crushed
- 1 tsp garlic powder
- Sea, Kosher or coarse salt & freshly ground black pepper *to taste*
- Parmesan cheese fresh, grated *to taste once served*
Instructions
- Heat a Dutch oven or large pot on medium heat. Cut casing of turkey sausage, remove sausage & add to pot, cook until browned, breaking up during cooking to get it crumbly. Remove from pot & set aside until later. No need to clean the pot...keep using.(*Remove this step if making vegetarian version or if using leftover, cooked turkey, add in Step 4*)
- Add olive oil to pot and heat on medium. Add garlic, onion, celery, carrots, salt + pepper & saute until veggies get tender (*approx. 5 mins*). Add broth, stir in beans, kale, potatoes, tomato paste, bay leaves, thyme, garlic powder & rosemary.
- Warm mixture on medium-high heat until its brought to a simmer & potatoes + kale are tender (*approx 15 minutes*).
- Add the turkey sausage (or leftover cooked turkey) & let soup simmer about 2-4 minutes longer.
- Serve with fresh, grated parmesan cheese & fresh baked artisan bread/baguette. Buon Appetito!
