In an effort to lose a few pounds before our winter vacation, my fiance Courtney and I are trying out some low-calorie recipes for dinner.
This soup is packed full of lean ground turkey, creamy white beans, wilted kale, and lemon zest for an extra punch of flavor!
It’s also super simple and comes together in under 25 minutes, making for a quick and easy dinner after a long day.
This soup freezes really well, so make a double batch for a rainy day! It also works great for lunch as leftovers.
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 1/2 teaspoons dried Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5 oz.) can diced tomatoes (undrained)
- 1 (15.5 oz.) can cannellini beans, rinsed and drained
- 3 1/2 cups low-sodium chicken broth
- 4-5 cups kale, rinsed and roughly chopped
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.
In addition to being an amazing broadcaster, afternoon host Drew Behm is also an accomplished chef. Check back regularly for tasty, easy meal ideas that don’t break the bank!
