Tuscan Turkey & White Bean Soup
55 min376 kcal each
Browned turkey, brick-red tomato paste, white beans, kale and zucchini in a thick, partly mashed broth finished with lemon and Parmesan. A freezer staple.
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Plan this recipeIngredients
for 5 servings- Olive oil1 tbsp
- Lean ground turkey (93%)454 g
- Onion1 piece
- Carrots2 piece
- Celery2 piece
- Canned chopped tomatoes1 can
- Tomato paste4 tbsp
- Italian seasoning1½ tbsp
- White beans, canned, drained2 can
- Low-sodium chicken broth960 ml
- Zucchini1 piece
- Kale84 g
- Bay leaf2 piece
- Lemon zest1 tsp
- Fresh basil5 g
- Parmesan, finely grated20 g
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 45 min- Heat the oil in a large pot over medium-high heat and brown the turkey for about 6 minutes, breaking it up.
- Add the onion, carrot and celery with a pinch of salt and cook 5 minutes, then stir in the tomato paste and seasoning for 1–2 minutes until it darkens to brick red.
- Add the tomatoes, beans, broth and bay leaves, scrape the bottom, cover and simmer 30 minutes.
- Mash some of the beans against the pot to thicken, then add the zucchini and kale and simmer 4 minutes until the kale wilts.
- Remove the bay leaves, stir in the lemon zest, adjust the seasoning and serve topped with Parmesan and torn basil.
- Keeps 5 days in the fridge or 3 months frozen. Reheat on the hob.
Nutrition
per servingCal
376
Protein
32g
Carbs
36g
Fat
14g
Of 14g of fat per serving, 3.5g is saturated.
