White Bean Soup with Turkey and Greens
Author: Liza Cannata, adapted from Melissa Clark
Serves: 6-8 servings
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 bunch kale or broccoli rabe
- 1 tablespoon tomato paste
- ¾ teaspoon ground cumin, plus more to taste
- ⅛ teaspoon red-pepper flakes, plus more to taste
- ½ pound ground turkey
- ½ pounds mild Italian sausage (pork, turkey or chicken), casings removed
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1 quart chicken stock
- 2 (15-ounce) cans white beans, drained and rinsed
- freshly grated parmesan cheese for topping, optional
- Heat oil in a large pot over medium-high for a minute. Add onion, celery and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
- When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, sausage, garlic, 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, bring to a boil and reduce to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes.
- Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and add them to pot and simmer until they are very soft, 5 minutes for kale and 10 more broccoli rabe.
- Adjust seasonings and serve topped with a drizzle of olive oil, freshly grated parmesan cheese and more red-pepper flakes, if desired.
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