Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, smashed and minced
  • 1 tbsp Fresh Ginger, grated
  • 1 tsp Dried Oregano
  • 1 lb Lean Ground Turkey
  • 6 cups Low-Sodium Chicken Broth
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 30 oz Cannellini Beans, rinsed and drained
  • 4 cups Lacinato Kale, de-stemmed and chopped
  • 2 Large Lemons, zested and juiced
  • 0.5 cup Fresh Parsley, chiffonade

Instructions:

  1. Heat the 2 tbsp Extra Virgin Olive Oil in your large pot over medium heat. Add the diced yellow onion and sauté for 5 minutes until translucent and soft. Note: Don't let them brown; we want sweetness, not bitterness.
  2. Increase heat to medium high and add the 1 lb Lean Ground Turkey. Break it up with your spoon and cook until no pink remains and edges are slightly browned.
  3. Stir in the minced garlic, grated ginger, and dried oregano. Sauté for 1 minute until the aroma fills the room.
  4. Pour in the 6 cups Low Sodium Chicken Broth. Use your spoon to scrape any browned bits off the bottom of the pot.
  5. Add the 30 oz Cannellini Beans, sea salt, and black pepper. Bring the liquid to a rolling boil, then reduce heat to low and simmer for 15 minutes.
  6. While the soup simmers, zest your lemons and then juice them. Chop your kale into ribbons.
  7. Stir the 4 cups Lacinato Kale into the pot. Cook for 3 minutes until the leaves turn a vibrant, deep green.
  8. Turn off the heat. Stir in the lemon zest, lemon juice, and fresh parsley. Taste and add more salt if the flavors don't pop. Don't skip the resting period — giving it just 2 minutes off the heat before serving allows the flavors to settle into a cohesive whole.