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Scarborough Fair Soup

Created by Echo Echo on December 6, 2021

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

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).