Turkey Zucchini White Bean Soup With Kale Recipe

Name: Turkey Zucchini White Bean Soup With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Lean Ground Turkey; 1/3 cups Finely Chopped Shallots; 1 Tablespoon Chopped Fresh Rosemary; 1 Tablespoon Extra Virgin Olive Oil; 1 Zucchini, Sliced And Quartered; 1 clove Garlic, Minced; 5 cups Low Sodium Chicken Stock; 1 cup Water, Room Temperature; 1 can (15 1/2 Oz. Size) White Beans, Drained Of Liquid; 4 cups Chopped Kale Leaves, Removed From Rib; Grated Parmesan-romano Cheese For Serving; Salt To Taste; Pepper To Taste

Servings: persons

1-1/2 pound Lean Ground Turkey
1/3 cups Finely Chopped Shallots
1 Tablespoon Chopped Fresh Rosemary
1 Tablespoon Extra Virgin Olive Oil
1 Zucchini, Sliced And Quartered
1 clove Garlic, Minced
5 cups Low Sodium Chicken Stock
1 cup Water, Room Temperature
1 can (15 1/2 Oz. Size) White Beans, Drained Of Liquid
4 cups Chopped Kale Leaves, Removed From Rib
Grated Parmesan-romano Cheese For Serving
Salt To Taste
Pepper To Taste

1
In a large bowl, combine ground turkey, shallots, and rosemary. Generously season meat with salt and pepper.
2
In a large pot, heat olive oil on medium high heat for about 2-3 minutes. Add turkey mixture and cook for about 6-8 minutes, or until turkey is no longer pink. Add zucchini and minced garlic and cook for about 5 minutes, until zucchini is soft and garlic is fragrant.
3
Add chicken stock and water, bring to a boil and let it simmer for 10 minutes on medium-low heat. Add white beans and kale (adding them earlier will cause them to become mushy), turn heat to medium and cook until beans are heated through and kale is soft.
4
Soup is ready when beans are heated through and kale is soft. Serve with grated Parmesan-Romano cheese.

753

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 pound Lean Ground Turkey, 1/3 cups Finely Chopped Shallots, 1 Tablespoon Chopped Fresh Rosemary, 1 Tablespoon Extra Virgin Olive Oil, and more.

Yes, Turkey Zucchini White Bean Soup With Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Zucchini White Bean Soup With Kale

How did you like this recipe?

Frequently Asked Questions