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–+ servings

Turkey White Bean and Kale Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • Large Saucepan or Dutch Oven

Ingredients  

  • 2-3 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 1 cup carrots, sliced or diced
  • ¾ cup celery, sliced or diced
  • 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 6 cups low-sodium chicken broth
  • 2 15.5 ounce cans cannellini or northern white beans, rinsed and drained
  • 2 ½ cups cooked turkey, shredded
  • 4 cups fresh kale, stems removed and roughly chopped

Instructions 

  • In a large Dutch oven, heat olive oil over medium heat.
  • Add onions, carrots, and celery and cook until vegetables begin to soften, about 5-6 minutes.
  • Add garlic and cook until fragrant, about 30-60 seconds.
  • Add dried thyme, bay leaf, salt, and pepper. Stir to combine.
  • Pour in chicken broth and the beans. Bring to a simmer, then add the shredded turkey. Simmer for 15-20 minutes to allow flavors to meld.
  • Add chopped kale and cook until just wilted but still bright green, about 2-3 minutes.
  • Taste and adjust seasonings as needed, then serve.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the soup and will vary based on the brand of ingredients used. It does not include the nutrition for any substitutions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.