Description
A wholesome and comforting Tuscan-inspired soup packed with lean protein, vegetables, beans, and leafy greens in a flavorful broth. Perfect for a nutritious lunch or dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey or chicken
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups chopped kale
- 1 cup diced tomatoes
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for cooking the turkey and vegetables.
- Brown the turkey: Add ground turkey to the pot and cook until browned, breaking it apart as it cooks to ensure even browning.
- Sauté vegetables: Stir in diced onion, sliced carrots, and celery, cooking for 5 minutes until softened.
- Add seasoning and garlic: Add minced garlic, Italian seasoning, and dried oregano; cook for 30 seconds to release aromas.
- Add broth and tomatoes: Pour in the low-sodium chicken broth and add diced tomatoes to the pot.
- Simmer soup: Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes to meld flavors.
- Add beans and kale: Stir in drained cannellini beans and chopped kale for added protein and greens.
- Finish simmering: Continue to simmer for an additional 5–10 minutes until the kale is tender and the soup is heated through.
- Season: Taste and season with salt and black pepper according to preference.
- Serve: Serve warm, optionally garnished with grated Parmesan cheese for extra flavor.
Notes
- Spinach can be substituted for kale if preferred.
- For extra richness, stir in a splash of light cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
