Turkey, Kale and Bean Soup
This sustaining soup will make a nice winter lunch served with rolls or crusty bread. After it has cooled to room temperature, it will also freeze well, providing you with something you can thaw, heat and enjoy at another time.
Preparation time: 20 minutes
Cooking time: About 30 minutes
Makes: 6 servings
2 Tbsp olive oil
1 small onion, finely chopped
1 medium carrot, finely chopped
1 medium celery rib, finely chopped
2 garlic cloves, minced
2 Tbsp tomato paste
1 tsp dried oregano
1 1/2 cups diced, cooked turkey meat
1 (19 oz./540 mL) can white kidney beans, drained well, rinsed, and drained well again
1 (14 oz./398 mL) can diced tomatoes
2 cups baby kale, sliced (see Note)
n salt and freshly ground pepper to taste
n freshly grated Parmesan cheese, to taste
n crushed chili flakes, to taste (optional)
Heat the oil in a soup pot set over medium heat. Add the onion, carrot, celery and garlic and cook until tender, about 3 to 4 minutes.
Mix in the tomato paste and oregano and cook 1 minute more.
Add the stock, turkey meat, beans and tomatoes. Bring soup to a gentle simmer, and simmer 20 minutes. Stir in the kale and cook until tender, about 5 minutes. Season the soup with salt and pepper.
At the table, let diners top bowls of the soup to their liking with with freshly grated Parmesan cheese and perhaps spicy chili flakes.
Note: Baby kale is sold in tubs at most supermarkets.
— Eric Akis
