Ingredients
Scale
For the soup base:
- 1 tablespoon olive oil
- 1 pound ground turkey (93% lean)
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery ribs, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For the soup:
- 1 (28-ounce) can diced tomatoes with their juices
- 6 cups low-sodium chicken broth
- 1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed
- 1 cup whole wheat ditalini or small pasta shells
- 4 cups chopped kale, stems removed (about 1 small bunch)
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 parmesan rind (optional, but adds great flavor)
For serving:
- Freshly grated parmesan cheese
- Crusty bread
- Extra virgin olive oil for drizzling
Instructions
- Brown the turkey. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and break it apart with a wooden spoon. Cook for 5-6 minutes until browned and cooked through. Season with salt and pepper.
- Build the base. Add the diced onion, carrots, and celery to the pot with the turkey. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic, oregano, basil, thyme, and red pepper flakes if using. Cook for 1 minute until fragrant.
- Add the tomatoes and broth. Stir in the tomato paste and cook for 30 seconds. Pour in the diced tomatoes and chicken broth. Add the bay leaf and parmesan rind if using.
- Simmer the soup. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to let the flavors come together. The vegetables should be tender.
- Add the beans and pasta. Stir in the white beans and pasta. Simmer for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking.
- Finish with kale. Add the chopped kale and stir until it wilts into the soup, about 2-3 minutes. Remove the bay leaf and parmesan rind.
- Taste and adjust. Season with additional salt and pepper as needed. If the soup is too thick, add a splash more broth or water.
- Serve. Ladle into bowls and top with freshly grated parmesan. Serve with crusty bread and a drizzle of good olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
