LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Lemony White Bean Soup with Turkey and Greens image

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.