Lemony White Bean Soup With Turkey And Greens Recipes

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LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS



Lemony White Bean Soup With Turkey and Greens image

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 tablespoon tomato paste
3/4 teaspoon ground cumin, plus more to taste
1/8 teaspoon red-pepper flakes, plus more to taste
1/2 pound ground turkey
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste

Steps:

  • Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
  • Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  • When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  • Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  • Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  • Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS



Lemony White Bean Soup with Turkey and Greens image

Categories     Bean     Vegetable

Number Of Ingredients 15

1 1/2 tablespoons olive oil
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, suck as kale or collard greens
1 1/2 teaspoons tomato paste
1/2 teaspoon ground cumin
1 pinch red-pepper flakes
1/4 pound ground turkey
2 cloves garlic, minced
1 1/2 teaspoons finely grated ginger
1 salt to taste
3 cups chicken stock
1 can 15-ounce, white beans, drained and rinsed
1/2 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives
1 fresh lemon juice, to taste

Steps:

  • Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauce until very soft and brown at the edges, 7 to 10 minutes.
  • Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bit-size pieces and set aside.
  • When the onion is golden, add tomato paste, cumin and red-pepper flakes to the pot, and sauce until paste darkens, about 1 minuet. Add turkey, garlic, ginger, and 1 t salt if using, breaking up the meat with your spoon, until the turkey is browned in spots, 4 to 7 minutes.
  • Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brother soup.
  • Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens. Add a little water if the broth becomes too reduced.
  • Stir herbs and lemon juice into the pot, tase and add more salt, cumin and lemon until the broth is lively and bright-tasting. Server topped with a drizzle of olive oil and more red-pepper flakes, if desired.

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS



Parmesan White Bean Soup With Hearty Greens image

Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
1 head garlic, halved crosswise
10 ounces Parmesan rinds, enclosed in cheesecloth or muslin
1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced
8 sprigs fresh thyme
1/2 teaspoon red-pepper flakes
1 pound hearty greens (such as escarole, kale, mustard greens or rapini), stemmed and torn into bite-size pieces
Kosher salt and black pepper
2 (15-ounce) cans white beans (such as Great Northern or cannellini) or chickpeas, drained and rinsed
Freshly grated Parmesan, for serving

Steps:

  • To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
  • To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
  • Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
  • Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
  • Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

GREENS AND BEANS TURKEY SOUP



Greens and Beans Turkey Soup image

On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. -Susan Albert, Jonesburg, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 leftover turkey carcass (from a 12-pound turkey)
9 cups water
2 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into chunks
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped onion
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 568mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

TURKEY-WHITE BEAN SOUP



Turkey-White Bean Soup image

Packed with veggies, turkey, color and nutrition, this hearty soup will warm 'em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (2 quarts).

Number Of Ingredients 11

2 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1 can (28 ounces) whole tomatoes in puree, cut up
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups shredded carrots
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups cubed cooked turkey breast
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

Nutrition Facts : Calories 233 calories, Fat 3g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 893mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein.

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