Ingredients
- 3 tablespoons olive oil
- 1 large thick carrot, diced
- 1 large onion or 1 1/2 medium onions, diced
- 4 ounces mushrooms, diced
- 1 bunch of Swiss chard, stems removed and leaves sliced into bitesize pieces
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 1/2 - 2 cups cooked turkey in bite-size pieces
- 1 tablespoon of finely grated fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 4 cups chicken or turkey stock
- 29 ounces cannellini or other white beans, drained and rinsed in a strainer (2 cans)
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 3/4 tablespoon fresh sage or 3/4 teaspoon dried sage
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
- 1 tablespoons fresh thyme or 1/3 teaspoon dried thyme
- Juice of 1 - 2 medium lemons
How to Make
-
Step 1: Place a Dutch oven or soup pot over medium high heat for 1 minute, then add 1 tablespoon oil and tip the pan to spread it for about 30 seconds.
-
Step 2: Add carrot and onions and cook, stirring occasionally for about 7 minutes. Add about 1/2 tablespoon oil, stir in mushrooms and cook another 3 minutes.
-
Step 3: Stir in tomato paste, cumin and red pepper flakes and saute another minute until tomato paste turns a darker red.
-
Step 4: Add 1/2-1 tablespoon oil and tir in the aromatics ginger, garlic and salt.
-
Step 5: Mix in the turkey and cook another 3-5 minutes.
-
Step 6: Add stock and 3/4 of the beans. Mash the other quarter of the beans with a masher or the back of a large spoon, stir into the soup, and cook another 20 minutes. (For a thicker soup, cook a bit longer.)
-
Step 7: Stir in the chard and cook about another 3 minutes until reduced in size and soft. (If you substitute a tougher kind of greens like kale, you might need to cook longer.)
-
Step 8: Stir in the herbs and lemon juice.
-
Step 9: Sample the broth and, if necessary, add more salt, lemon juice, cumin, pepper flakes, fresh herbs and/or water to attain the desire taste and consistency.
-
Step 10: Serve hot (either right away or also may be refrigerated--it can taste even better after sitting overnight and then reheating).
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.