Kale has more nutrients per calorie than almost any other food. And this leafy green vegetable grows even in winter when the frost makes it turn sweeter. The lacinato kale we have in produce right now makes a great addition to soups and pasta. The rib of lacinato kale is edible but if you just want leaves to wilt in a soup, the rib is easy to remove. Either use a knife to trace it or fold the leaves toward the center to make a crease and then just pull the rib out.
White Bean Soup with Ground Turkey and Kale
2 tablespoons olive oil
1 pound ground turkey
1 onion (chopped)
2 cloves garlic (chopped)
1 pinch red pepper flakes
4 cups chicken stock
1 (15 ounce) can cannellini beans
1 teaspoon oregano
1 bay leaf
1 bunch lacinato kale (chopped)
salt and pepper to taste
1. Heat 1 tablespoon of oil in a pan.
2. Add the ground turkey meat and cook until it loses its pink. Transfer turkey to separate bowl and set aside.
3. Heat 1 tablespoon of oil in the same pan, add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and red chili pepper flakes and saute for another minute.
5. Add the ground turkey, stock, beans, oregano, and bay leaf and simmer for 20 minutes.
6. Add the lacinato kale and simmer until it wilts.
7. Retrieve bay leaf, salt and pepper to taste and serve!
Thanks to Closet Cooking’s Spinach, White Bean and Turkey Sausage Soup Recipe for inspiration.