Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound lean ground turkey or chicken
Vegetables
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 cups chopped kale
- 1 cup diced tomatoes
Seasonings and Broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Salt and black pepper to taste
Optional
- Grated Parmesan cheese for serving
Instructions
- Heat the Olive Oil: Heat olive oil in a large pot over medium heat.
- Cook the Ground Turkey: Add ground turkey to the pot and cook until browned, breaking it apart as it cooks to ensure even cooking.
- Sauté Vegetables: Stir in the diced onion, sliced carrots, and sliced celery; cook for 5 minutes until the vegetables start to soften.
- Add Aromatics and Spices: Stir in minced garlic, Italian seasoning, and dried oregano; cook for about 30 seconds to release their flavors.
- Add Broth and Tomatoes: Pour in the low-sodium chicken broth and add the diced tomatoes to the pot.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes, allowing flavors to meld.
- Add Beans and Kale: Stir in the drained cannellini beans and chopped kale into the soup.
- Cook Until Kale is Tender: Continue simmering for an additional 5 to 10 minutes until the kale becomes tender.
- Season and Serve: Season the soup with salt and black pepper to taste. Serve warm, optionally topped with grated Parmesan cheese.
Notes
- Spinach can be substituted for kale if preferred.
- For extra richness, stir in a splash of light cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
