Description
A hearty, comforting soup made with ground turkey, creamy cannellini beans, Tuscan kale, and vegetables simmered in a flavorful broth.
Ingredients
2 cans cannellini beans, rinsed and drained, divided
6 cups low-sodium chicken broth, divided
3 tablespoons extra virgin olive oil, divided
1 pound ground turkey
1 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 small yellow onion, diced
1 large carrot, peeled and diced
2 celery stalks, diced
1 small fennel bulb, trimmed and diced
2 cloves garlic, grated or finely minced
2 teaspoons fresh thyme leaves
1 (14-ounce) can cherry tomatoes
1 small Parmesan cheese rind
1 bay leaf
2 cups butternut squash, peeled and cubed
1 bunch Tuscan kale, ribs removed and roughly chopped
2 1/2 teaspoons kosher salt, plus more to taste
Freshly grated Parmesan cheese, for garnish
Instructions
1. Add 1 1/2 cups of the drained beans, 1/2 cup of the chicken broth, and 1/2 teaspoon salt to a blender. Blend until smooth and set aside.
2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon olive oil and the ground turkey. Season with chili powder and 1 teaspoon salt. Cook until browned, about 7 minutes. Transfer to a plate.
3. Add remaining olive oil to the pot. Stir in onion, carrot, celery, fennel, red pepper flakes, and 1 teaspoon salt. Cook 5 to 7 minutes until softened.
4. Add garlic and thyme and cook 1 minute. Stir in blended bean mixture, remaining broth, cherry tomatoes, Parmesan rind, and bay leaf. Bring to a boil, then simmer 10 minutes.
5. Increase heat to medium. Add cooked turkey, remaining beans, squash, and kale. Simmer uncovered 15 to 20 minutes until tender.
6. Remove Parmesan rind and bay leaf. Stir in remaining salt and adjust seasoning. Serve garnished with Parmesan.
Notes
Blend the beans thoroughly for the creamiest texture. Adjust spice level to taste and add extra broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soups & Stews
- Method: Stovetop simmering
- Cuisine: American