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Close up of a spoon resting in a white bowl of soup with ground turkey, kale, carrots, tomatoes and white beans.
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4.50 from 54 votes

Turkey White Bean Soup with Kale

Turkey white bean soup with kale is full of ground turkey, creamy white beans, tomatoes and wilted, tender kale for a simple but hearty and delicious soup.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Yield: 6 servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped (or about 8-10 baby carrots)
  • 3 cloves garlic, minced
  • 1 lb. lean ground turkey (see notes)
  • 1 ½ teaspoons dried Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 (14.5 oz.) can diced tomatoes (undrained)
  • 1 (15.5 oz.) can cannellini beans, rinsed and drained
  • 3 ½ cups low-sodium chicken broth
  • 4-5 cups kale, rinsed and roughly chopped

For serving:

  • Fresh grated Parmesan cheese

Instructions

  • Heat the oil in a large pot over medium heat. Add the onions and carrots and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute, until fragrant.
  • Add the ground turkey, Italian seasoning, salt and pepper. Cook, breaking up the turkey with a spatula, until the turkey is browned and cooked through.
  • Add the diced tomatoes, beans and broth and bring to a simmer. Simmer for 15-30 minutes, depending on how much time you have.
  • Stir in kale until slightly wilted, about 5 minutes.
  • Serve hot with Parmesan cheese sprinkled on top.

Notes

Turkey: I use a 93% lean ground turkey, but 90% or even 85% lean would be fine too. I don’t recommend 99% lean ground turkey breast; it doesn’t have much flavor. Also, depending on which store I’m at, a package of ground turkey is either 1 pound or 1.3 pounds. Either one works here.
Tomatoes: You can use regular diced tomatoes or fire-roasted diced tomatoes.
Beans: The recipe calls for cannellini beans, which I love for how soft and creamy they are, but you could substitute Great Northern beans or another favorite bean if you prefer.
If you have a Parmesan cheese rind in your fridge or freezer, this is a great soup to throw it in for! Add it with the tomatoes, beans and broth so it can simmer away.

Storage tips for leftovers:

  • Allow the soup to cool down then refrigerate or freeze. The soup will keep, in a covered container, in the refrigerator for up to 5 days.
  • To freeze, place the soup in a freezer-safe bag or container and seal tightly. Label your container or bag and add the date. Freeze for up to 6 months.
  • To defrost, place your container in the refrigerator overnight. (If you froze a large portion, it may take 2 days to thaw completely.)
  • Reheat the soup in a pot on the stove until warmed through.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 38g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 537mg | Fiber: 12g | Sugar: 8g
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