Turkey, Kale and White Bean Soup with Herbes de Provence
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 people 1x
- Category: Main Dish
- Cuisine: New American
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- Add 4 cups broth, tomatoes and beans and bring to a boil.
- Once boiling, add kale and season with fresh cracked black pepper. Simmer for about 10 minutes or until carrots are soft.
- 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.