Fall Favorite: Turkey White Bean and Kale Soup
Turn leftover turkey into a healthy, flavorful soup. This hearty bean soup is perfect for a cool fall night and is an easy and filling meal to whip up.
Leftover Turkey Soup with Kale
Add bacon to a large saucepan over medium heat. Cook for 3-5 minutes or until brown. Drain the bacon and remove all but 1 teaspoon of rendered bacon fat. Add the olive oil and the onion. Cook the onion for 3-5 minutes or until softened and translucent. Add the garlic and cook 1-2 minutes more or just until the garlic is slightly softened and fragrant. Add about a cup of chicken stock and use the edge of a wooden spoon to deglaze the bottom of the pan. Add the remaining stock, beans, turkey, kale, bay leaves, thyme, salt, and pepper. Bring the soup to a boil, stirring occasionally, and then reduce heat to medium-low. Continue cooking the soup at a simmer for 20 minutes, stirring occasionally. Remove the bay leaves and serve warm with a sprinkling of the crisp bacon bits.
Photo by: Sam Henderson
Sam Henderson
Ingredients:
- 4 slices of bacon, chopped into small pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 4 cans cannellini beans, rinsed
- 2 cups roasted turkey, cubed
- 4 cups kale, thinly sliced
- 2 bay leaves
- 1 teaspoon thyme
- salt and pepper to taste
Instructions:
1: Add bacon to a large saucepan over medium heat. Cook for 3-5 minutes or until brown. Drain the bacon and remove all but 1 teaspoon of rendered bacon fat.
2: Add the olive oil and the onion. Cook the onion for 3-5 minutes or until softened and translucent. Add the garlic and cook 1-2 minutes more or just until the garlic is slightly softened and fragrant.
3: Add about a cup of chicken stock and use the edge of a wooden spoon to deglaze the bottom of the pan.
4: Add the remaining stock, beans, turkey, kale, bay leaves, thyme, salt, and pepper. Bring the soup to a boil, stirring occasionally, and then reduce heat to medium-low. Continue cooking the soup at a simmer for 20 minutes, stirring occasionally.
5: Remove the bay leaves and serve warm with a sprinkling of the crisp bacon bits.
Healthy, Hearty Turkey Soup
Add bacon to a large saucepan over medium heat. Cook for 3-5 minutes or until brown. Drain the bacon and remove all but 1 teaspoon of rendered bacon fat. Add the olive oil and the onion. Cook the onion for 3-5 minutes or until softened and translucent. Add the garlic and cook 1-2 minutes more or just until the garlic is slightly softened and fragrant. Add about a cup of chicken stock and use the edge of a wooden spoon to deglaze the bottom of the pan. Add the remaining stock, beans, turkey, kale, bay leaves, thyme, salt, and pepper. Bring the soup to a boil, stirring occasionally, and then reduce heat to medium-low. Continue cooking the soup at a simmer for 20 minutes, stirring occasionally. Remove the bay leaves and serve warm with a sprinkling of the crisp bacon bits.
Photo by: Sam Henderson
Sam Henderson
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