Thanksgiving is just around the corner (for Americans, at least) and that means it’s time to start planning those festive feasts. In Canada, we do Thanksgiving in October, and I’ve been thoroughly enjoying turkey leftovers for the past couple of weeks. One of my favorite healthy creations has been this white bean, turkey, and kale soup. It’s perfect for cold dreary days when you’re craving warm comfort food. If you’re not a meat eater, this recipe can be easily adapted by substituting more beans in place of the turkey.
Photo by Angela Simpson
Makes about 8.5 cups
What You’ll Need:
1 tablespoon olive oil
4 garlic cloves, minced
4 ribs celery, chopped
2 medium carrots, sliced thinly into rounds
2 teaspoon dried Italian seasoning
1 teaspoon chili powder
1 teaspoon dried basil (optional)
2 bay leaves
5 cups low sodium chicken or vegetable stock
3 cups cooked turkey, shredded into bite-sized pieces
2 cups cooked white navy beans
2 cups shredded kale
3 tablespoons fresh parsley, minced (optional)
What to Do:
- Heat the olive oil in a large pot over medium heat for 1 minute. Dice the celery and add it to the pot with the garlic, carrots, and all spices. Stir veggies, coating them in the spice mixture, constantly for 3 minutes or until fragrant.
- Add the vegetable stock. Cover the pot and simmer over medium-low heat for 15 minutes.
- Stir in the turkey and white navy beans. Cover the pot and cook for 3 minutes.
- Finally, add the kale and parsley. Switch off the heat and stir until the leaves are just wilted (about 1 minute).
- Ladle into bowls and garnish with additional parsley if desired.