This Versatile Soup Has 20,000+ Reviews

Ingredients

• 1 piece Onion (medium, diced)
• 2 piece Carrot (medium, peeled and diced)
• 2 clove Garlic (minced)
• 1 tsp Fresh Ginger Root (grated)
• 2 tbsp Olive Oil (for sautéing)
• 2 tbsp Tomato Paste (regular, no added sugar)
• 0.5 tsp Red Pepper Flakes (adjust to heat preference)
• 0.5 tsp Ground Cumin (toasted)
• 0.5 lb Ground Turkey (lean, preferably 93% lean)
• 2 can Canned White Beans (15‑oz cans, drained and rinsed (cannellini, navy, or butter beans))
• 4 cup Low‑Sodium Chicken Broth (can substitute turkey broth, vegetable broth, or water with extra salt)
• 2 cup Lacinato Kale (stems removed, torn into bite‑size pieces)
• 2 tbsp Fresh Lemon Juice (about the juice of one lemon, generous for brightness)
• 2 tbsp Fresh Cilantro (chopped)
• 2 tbsp Fresh Dill (chopped)
• to taste pinch Salt
• to taste pinch Black Pepper

Instructions

1. Prep Vegetables and Herbs

   Dice the onion and carrots, mince the garlic, grate the ginger, wash and tear the kale into bite‑size pieces, and chop cilantro and dill.

   Time: PT15M

2. Sweat Aromatics

   Heat olive oil in a large pot over medium heat. Add the diced onion and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Toast Tomato Paste

   Stir in the tomato paste and cook for 1 minute, scraping the bottom of the pot, until it deepens to a brick‑red color.

   Time: PT1M

   Temperature: medium heat

4. Add Spices

   Add red pepper flakes and ground cumin, stirring for about 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: medium heat

5. Brown Ground Turkey

   Add the ground turkey, breaking it up with the wooden spoon. Cook, stirring occasionally, until the meat is browned in spots, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Add Garlic and Ginger

   Stir in the minced garlic and grated ginger. Cook for 1 minute until aromatic.

   Time: PT1M

   Temperature: medium heat

7. Incorporate Beans and Broth

   Add the drained and rinsed white beans and the chicken broth. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium heat

8. Simmer Soup

   Reduce heat to low and let the soup simmer uncovered for 15–20 minutes, allowing flavors to meld and the broth to reduce slightly.

   Time: PT20M

   Temperature: low heat

9. Add Kale

   Stir in the torn kale pieces and continue to simmer for 2–3 minutes, until the kale wilts and becomes tender.

   Time: PT3M

   Temperature: low heat

10. Finish with Lemon, Herbs, and Seasoning

    Add the lemon juice, a pinch more salt, extra cumin and red pepper flakes if desired, and the chopped cilantro and dill. Stir and let the herbs wilt for about 1 minute.

    Time: PT1M

11. Serve

    Ladle the soup into bowls, drizzle with a little extra olive oil if desired, and serve with crusty bread.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

40g

Fat

10g

Fiber

8g

Ingredient Substitutions

• Instead of Fresh Ginger Root: ground ginger
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Tomato Paste: crushed tomatoes
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Ground Cumin: coriander powder
• Instead of Ground Turkey: ground chicken, ground pork, omit for vegetarian version
• Instead of Canned White Beans: canned chickpeas, canned lentils
• Instead of Low‑Sodium Chicken Broth: vegetable broth, water
• Instead of Lacinato Kale: curly kale, collard greens, broccoli rabe
• Instead of Fresh Lemon Juice: lime juice
• Instead of Fresh Cilantro: parsley, basil
• Instead of Fresh Dill: tarragon, chives

Equipment Needed

• Large Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Colander
• Citrus Juicer (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Sweating the onion and carrots to build a flavor base.
• Toasting the tomato paste for depth.
• Browning the ground turkey for meatiness.
• Rinsing canned beans to remove canned flavor.
• Simmering long enough for flavors to meld and broth to reduce.
• Adding kale at the end to retain texture and color.
• Finishing with lemon juice and fresh herbs for brightness.

Chef Tips from the Video

• Use a pinch of salt while sweating the vegetables to accelerate caramelization.
• Toast the tomato paste until it turns brick‑red for a richer, less acidic flavor.
• Add a generous amount of lemon juice at the end to ensure the soup stays bright.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size containers for up to 2 months.

Room temperature: Not recommended; soup should be refrigerated or frozen.

Make-Ahead Tips

• The soup tastes even better the next day; store refrigerated and reheat gently.
• Freeze individual portions; thaw overnight in the fridge and reheat on the stove.

Frequently Asked Questions