White Bean Soup With Turkey & Kale

1. 1

   Lightly coat the bottom of a dutch oven with olive oil. When hot, brown the turkey in batches. Remove the turkey from the dutch oven and place onto a plate.

2. 2

   Add the onion to the dutch oven. Salt generously, and scrape the browned bits from the bottom of the pan. Once soft, add turkey back in.

3. 3

   Also add 1 Quart of stock or broth with beans and tomatoes.

4. 4

   Bring to a boil, then lower heat to low and simmer with lid on for 2 hours.

5. 5

   Remove the turkey. Let cool, remove skin, then shred with 2 forks. Add back to soup.

6. 6

   Bring heat back up to medium high. Add kale a little at a time with the other quart of stock or broth.

7. 7

   Season generously with salt and pepper, a dash of Louisiana hot sauce, and sherry (all optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.