Turkey Kale & White Bean Soup (grain-free / dairy-free)

GF
GR

Easy and delicious turkey, kale and white bean soup. Make this gluten-free and grain-free soup for a hearty yet healthy dinner and enjoy leftovers the following day!

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There’s nothing I love more than a cozy bowl of soup on a cold winter evening. If you’re looking for a healthy dinner recipe to make during the winter months then this turkey kale and white bean soup is perfect!

Ingredients needed to make this soup:

  • olive oil – always opt for cold-pressed
  • yellow onion, diced
  • carrots, diced
  • tomato paste
  • organic ground turkey or ground chicken – always opt for pasture raised and organic
  • garlic cloves, minced
  • spices: cumin, salt & black pepper
  • white beans – be sure to drain and rinse them
  • bone broth (can use chicken or beef bone broth); regular broth is fine too.
  • baby kale, or chopped kale
  • fresh parsley and dill; chopped, for topping
  • pinch of red pepper flakes, for topping

How to make this soup:

  1. Heat a large pot over medium heat and add in the olive oil. Once the oil is heated add in the yellow onion and diced carrots. Sauté for about 10 minutes.
  2. Add in the tomato paste and mix. Next add in the organic ground turkey, garlic cloves, cumin, salt and a pinch of black pepper. Break up the meat with your spoon and cook until the meat is fully cooked; about 5 – 10 minutes.
  3. Add in the drained & rinsed white beans and bone broth. Turn the heat to low and let simmer for 20 minutes.
  4. Stir in the baby kale (or chopped kale) into the pot and stir. Let simmer another 5 minutes, then pour the soup into a few bowls and enjoy with fresh parsley and dill on top + red pepper flakes.

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Other grain-free dinner recipes that you’ll love:

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Turkey Kale and White Bean Soup

Easy and delicious turkey, kale and white bean soup. Make this gluten-free and grain-free soup for a hearty yet healthy dinner and enjoy leftovers the following day!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
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Ingredients

Scale
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cups diced carrots
  • 1 tbsp tomato paste
  • 1 lb organic ground turkey or ground chicken
  • 3 minced garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • pinch of black pepper
  • 1 can of white beans, drained and rinsed
  • 3 cups bone broth
  • 2 large handfuls of baby kale
  • 2 tbsp fresh parsley, chopped, for topping
  • 2 tbsp fresh dill, for topping
  • pinch of red pepper flakes, for topping

Instructions

  1. Heat a large pot over medium heat and add in the olive oil. Once the oil is heated add in the yellow onion and diced carrots. Sauté for about 10 minutes.
  2. Add in the tomato paste and mix. Next add in the organic ground turkey, garlic cloves, cumin, salt and a pinch of black pepper. Break up the meat with your spoon and cook until the meat is fully cooked; about 5 – 10 minutes.
  3. Add in the drained & rinsed white beans and bone broth. Turn the heat to low and let simmer for 20 minutes.
  4. Stir in the baby kale (or chopped kale) into the pot and stir. Let simmer another 5 minutes, then pour the soup into a few bowls and enjoy with fresh parsley and dill on top + red pepper flakes.

Notes

Can be stored in an airtight container in the refrigerator for up to three days; or freeze to defrost and reheat later on.

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