Tuscan Cannellini Kale Soup with Turkey
- 6 oz carrots
- 4 oz of kale
- 4 cloves garlic
- 2 shallots
- 4 teaspoons RockyMountain Olive Oil Tuscan Herb Olive Oil
- 2 cans cannellini beans
- 1 lemon
- 2 lbs ground turkey
- 2 Tablespoons Zesty Italian Seasoning
- 5 cups Chicken Stock
- Salt and pepper to taste
Wash and dry the carrots and kale. Peel and mince the garlic,dice the shallot, and peel and cut the carrot. Remove and discard any largestems from the kale, and chop the leaves into bite-sized pieces. Drain and rinsethe cannellini beans. Quarter the lemon.
In a large pot, heat 2 teaspoons of Tuscan Herb Olive Oilover medium-high heat. Add the ground turkey and 1 Tablespoon of the ZestyItalian Seasoning with a bit of salt and pepper. Cook the turkey until just browned(4-5 mins).
Once browned, transfer the turkey to a plate and heatanother 2 teaspoons of Tuscan Herb Olive Oil in the pot, still keeping overmedium heat. Add in the carrot and shallot and cook until softened, about 8minutes. Season the veggies with the remaining 1 Tablespoon of Zesty ItalianSeasoning and a bit more salt and pepper.
Add in the chopped kale, chicken stock and 2 pinches ofsalt. Cover the pot and increase the heat to high until the soup comes to aboil. Once boiling, uncover the soup and add in the cannellini beans andturkey.
Reduce heat to medium low, cover and cook 10 minutes more tolet the flavors incorporate. Serve the soup with a squeeze of lemon juice ontop.