Scrumptious White Bean Soup with Turkey, Kale, and Herbes de Provence

Hello hello! I’ve been sick for the past few days and have been making a bunch of soup and bread to help me get through it.

This was one that I thought was particularly unique and wanted to share. It’s hearty, savory, and the perfect way to warm up or comfort one who has a cold.

The key ingredient here is Herbes de Provence. This blend is full of aromatics and adds quite a lot of flavor to your food.

I’ll admit I haven’t used Herbes de Provence much in my cooking career. But when I have used it, the outcomes were delicious.

The other dish I usually make with Herbes de Provence is beans with caramelized onions and mustard.

Sounds a little strange, but the flavor is top notch.  I’ll share that one with you sometime soon too. Same with the bread I’ve been baking!

Look at all those little green bits of goodness!

The kale on the bottom half of the pot is red kale. I just recently started to eat more red kale after trying it for the first time.

It has a much lighter flavor than green kale and is a nice touch of color. If you haven’t tried it yet, give it a go, you might like it!

Think that’s a lot of kale? I agree, it was.

Don’t worry though, the Herbes de Provence does a solid job covering up any kale flavor. In fact, you don’t really taste the kale at all. This could be the perfect way to increase your kale, and in general, greens intake.

I’ve found that cooking kale takes away the earthy/kale-ey flavor you get when eating it raw.

So, if you are looking for a quick healthy weeknight meal or need a soup as a side this is a good one to consider.

I think you could do a lot with this recipe as a base. For example, adding rice (as it was originally written). Or, making it vegan by adding more beans and using vegetable stock.

I may try that next time!

Don’t like turkey, kale, or beans? Perhaps one of my other soup recipes can fill you up instead!

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Turkey, Kale and White Bean Soup with Herbes de Provence

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• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 people 1x
• Category: Main Dish
• Cuisine: New American

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra-virgin olive oil
• 6 large shallots (~1.25 cups worth)
• 3 medium carrots (chopped)
• 1 large bell pepper (chopped, i used half yellow/half orange)
• 2 stalks celery
• 8 ounces ground white turkey meat (broken into small chunks)
• 1 tablespoon herbes de Provence
• 4 cups low-sodium chicken broth (plus more as needed)
• 2 cups diced tomatoes
• 2 cups cannellini beans (cooked, i used bobs red mill)
• 1 bunch kale (i used about 7 cups of green curly and red kale)
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Heat the olive oil in a large pot over medium-high heat and add the shallots, carrots and bell pepper. Saute until the vegetables begin to brown and soften about 4-5 minutes.
2. Add the ground turkey and stir until the meat starts to brown (5 minutes). Then add the Herbes de Provence, mix and cook for another minute or so.
3. Add 4 cups broth, tomatoes and beans and bring to a boil.
4. Once boiling, add kale and season with fresh cracked black pepper. Simmer for about 10 minutes or until carrots are soft.
5. Serve with bread or rice!

Notes

This soup was quite thick with all the vegetables I added, if you like it more soupy consider adding a few cups more broth or water to thin it out.