Cassie’s Ruminations

Turkey Kale and Bean Soup

This is a healthy and flavorful soup I concocted for lunches this week. I went with an Italian theme for the spices, which I think worked well 🙂

Turkey Kale and Bean Soup
Serves 4

1 tbsp olive oil
20 oz ground turkey
1/4 tsp kosher salt
1/4 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
3 cloves garlic, pressed
2 quarts non-fat low sodium chicken broth
2 15.5-oz cans of cannelli beans, drained and rinsed
1 small bunch of kale, stems removed and torn into bite sized pieces

Pour the olive oil into a small stock pot and warm over medium heat. Add the turkey, spices, and garlic, and brown well, breaking the turkey into small pieces. Add the broth, beans, and kale, and bring to a boil. Reduce the heat to medium low and simmer for 5 minutes. Serve hot.