Turkey, Kale & Bean Soup
©2016 Michelle Sala
1 large onion, diced
2 large carrots, diced
2 stalks of celery, diced
3-4 cloves garlic, coarsely chopped
1 TBSP coconut oil (or extra virgin olive oil)
1 15 oz. can of your favorite beans, drained and rinsed (garbanzo, kidney, or cannellini (great northern white beans) work great!)
8-10 C. turkey or chicken broth
1 bunch of kale, remove leaves from tough spine and chop into 1 inch pieces
2 C. chopped cooked turkey or chicken
Salt and pepper to taste
Flat leaf (Italian parsley), chopped as garnish, optional. Or stir in a teaspoon of pesto or gremolata. See gremolata recipe below.
Heat coconut oil in your soup pot over medium heat. Add onion, carrots and celery and sauté until soft but not brown, about 10 minutes. Add garlic and sauté for another 3-5 mins. Add turkey or chicken broth and bring to a low boil. Reduce heat and add beans and kale. Simmer for about 10 mins. Add turkey or chicken and simmer for another 5-10 mins. Season to taste with salt and pepper.
Serve hot in bowl and garnish with freshly chopped parsley, or stir in a little pesto (about a teaspoon or less) or the gremolata. The pesto or gremolata is not necessary, but at the very least, garnish each serving with chopped parsley and freshly ground pepper. The pesto or gremolata makes the soup extra yummy!
(Courtesy of Giada De Laurentis)
¼ cup chopped fresh flat-leaf parsley
1 lemon, zested and finely chopped
2 clove garlic, minced
1 teaspoon rosemary leaves, minced (you could also add sage or basil to the gremolata if you have them handy)
Pinch of salt
Pinch of freshly ground pepper