Lemon Ginger White Bean Soup with Turkey and Kale

For some reason, it’s mid-March, and we’re still dealing with cold, windy weather here in the Northeast. I’m so over it! But, I guess there’s a silver lining—we can still take advantage of soup season.  This naturally gluten-free Lemon Ginger White Bean Soup with Turkey and Kale is packed with protein, fiber, fresh lemon and ginger and hearty kale, it’s exactly what you need to stay healthy and nourished even as we transition to spring. Not only will this hearty, zesty soup keep you feeling energized, but it’s also a surefire way to combat the cold and flu season. 

Make it extra hearty like I did and add some fiber + protein rich bulgar and add an extra boost of flavor with some chili oil drizzled on top alongside your fresh dill and parm. 

Ingredients: 
1 tablespoon olive oil
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
1 tablespoon freshly sliced ginger 
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
½ tablespoon dried oregano
½ tablespoon dried rosemary
Red pepper flakes to taste
4 cups low-sodium chicken broth divided
2 540 mL cans white cannelini beans, rinsed and drained
1 lb ground turkey
1 lemon juice and zest
3 cups of kale leaves finely chopped
2 tablespoon fresh dill
¼ cup parmesan cheese shredded for topping
1 cup cooked bulgar 

Instructions

• To a large pot, add oil and heat over medium-high heat. Once hot, add yellow onions, carrots, celery, ginger and garlic. Reduce heat to medium- low and saute, stirring frequently until soft and onions appear translucent (about 5 minutes).
• Add salt, black pepper, cumin, oregano, rosemary and red pepper flakes. Stir and allow to cook until fragrant, for about 1 minute.
• Create a well in the center of the vegetables, and add ground turkey meat. Use a spatula to gently break up the meat, cook until brown and no longer pink in color (about 5-7 minutes).
• Once turkey is cooked, add the beans,  chicken broth, and lemon juice and zest. Stir. Bring to a simmer over medium heat (uncovered) for about 15-20 minutes, this will help thicken the soup.
• Stir in kale and fresh dill and adjust seasonings to desired taste.
• To serve, top with parmesan cheese and extra red pepper flakes or chili oil.
• You can also choose to add some cooked bulgar wheat, rice or orzo for added heartiness

Recipe inspired by NourishedbyNic.