Sunday, April 24, 2011

White Bean, Turkey, & Kale Soup

I must dedicate this post to my super awesome friend Courtney Sutterfield because she is my favorite friend to talk to about food, recipes, and nutrition.  Courtney is a dietitian who provides meal plans at  We happened to have an interesting talk over the weekend about kale.  I thought I should share this soup, Courtney!  XOXO 
Kale seems to be the official star of the health food world, and it's for sure the star of this soup.  Combine it with super foods beans and turkey, and you have a winning combination.  In times of storms and the dark clouds and rolling thunder that they bring, this soothing comfort soup is nourishing to your soul and also a meal that you can feel good about.

  • 1 Bunch of Kale, stalk removed and shredded into bite sized pieces
  • 1 lb. Navy or Great Northern Beans soaked overnight.
  • 1 Package of Turkey Wings or Drumsticks (About 3 lbs.)
  • 2 Quarts of Chicken Stock or Broth
  • 1 Can of No Salt Added Tomatoes
  • 1 Onion Finely Diced
  1. Lightly coat the bottom of a dutch oven with olive oil.  When hot, brown the turkey in batches.  Remove the turkey from the dutch oven and place onto a plate.
  2. Add the onion to the dutch oven.  Salt generously, and scrape the browned bits from the bottom of the pan.  Once soft, add turkey back in.
  3. Also add 1 Quart of stock or broth with beans and tomatoes.
  4. Bring to a boil, then lower heat to low and simmer with lid on for 2 hours.
  5. Remove the turkey.  Let cool, remove skin, then shred with 2 forks.  Add back to soup.
  6. Bring heat back up to medium high.  Add kale a little at a time with the other quart of stock or broth.
  7. Season generously with salt and pepper, a dash of Louisiana hot sauce, and sherry (all optional).

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