3 tablespoons olive oil
1 red onion, diced small
2 large carrots, sliced thin
2 tablespoons tomato paste
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
1 pound 93% lean Ground Turkey
4 garlic cloves, sliced thin
2 tablespoons, finely grated ginger
2 teaspoons coarse kosher salt
6 cups chicken stock
2 (15-ounce) cans white beans, drained and rinsed
4-5 handfuls of clean, shredded hearty greens like collards or kale
juice of half a lemon
to serve: a handful of tender herbs like basil, thyme, rosemary, tarragon, and/or cilantro
Heat a large pot over medium-high heat for about a minute to warm it then add the oil and heat for another 30 seconds. Add the onion and carrot, sauté until soft and browning around the edges. About 7 minutes.
Add the tomato paste, cumin, and red pepper flakes to the pan. Sauté for about a minute until the paste has darkened in color.
Add the ground turkey, garlic, ginger, and salt. Sauté, breaking up the meat with the spoon, until the turkey has browned in spots, about 5 minutes.
Add the stock and beans then bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes. Season with more salt of needed.
Add the greens to the soup and stir to incorporate. Simmer 10 minutes more to soften greens (May need to add an additional 5-10 minutes for collards). Remove from the heat, stir in the lemon juice and chopped herbs, and serve.
Keywords: turkey, soup, ground turkey, collard greens