Tuscan White Bean and Kale Soup with Herb Roasted Turkey
30min
1h 15min
3
1000
Chef's Note
For maximum flavor development, make the herb paste for the turkey a few hours ahead and let it marinate in the refrigerator. The soup base can also be made a day ahead - just add the kale when reheating to preserve its vibrant color and texture. If you have a Parmesan rind in your freezer (for those without dairy allergies), add it to the simmering soup for extra depth of flavor.
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Ingredients
2.5 pounds turkey breast
6 tablespoons olive oil
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 tablespoon fresh sage
8 cloves garlic cloves
1 whole lemon
2 teaspoons salt
1 teaspoon black pepper
2 medium yellow onions
3 medium carrots
3 stalks celery stalks
1 medium fennel bulb
4 15-oz cans cannellini beans
2 bunches kale
8 cups chicken broth (gluten-free)
2 leaves bay leaves
1/2 teaspoon red pepper flakes
1/2 cup white wine (optional)
1/4 cup fresh parsley
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Mince 4 cloves of garlic and finely chop 1 tablespoon each of rosemary and thyme, and the sage.
- 3
In a small bowl, mix 3 tablespoons of olive oil with the minced garlic, chopped herbs, zest of 1 lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper to create an herb paste.
- 4
Pat the turkey breast dry with paper towels and place in a roasting pan. Rub the herb paste all over the turkey, getting under the skin where possible.
- 5
Squeeze half the lemon over the turkey. Place the turkey in the oven and roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
- 6
While the turkey roasts, dice the onions, carrots, celery, and fennel bulb. Mince the remaining 4 cloves of garlic.
- 7
Heat 3 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced vegetables and cook for 8-10 minutes until softened.
- 8
Add the remaining minced garlic, 1 tablespoon rosemary, 1 tablespoon thyme, red pepper flakes, and bay leaves. Cook for 1 minute until fragrant.
- 9
If using, add 1/2 cup white wine and simmer for 2 minutes to reduce slightly.
- 10
Drain and rinse 3 cans of cannellini beans. Add them to the pot along with 8 cups of chicken broth. Bring to a simmer.
- 11
Puree the remaining can of beans with 1 cup of the broth from the pot using a blender or food processor until smooth. Add this back to the soup to thicken it.
- 12
Simmer the soup for 15 minutes to allow flavors to meld.
- 13
Meanwhile, remove stems from the kale and roughly chop the leaves. You should have about 8-10 cups of chopped kale.
- 14
Add the chopped kale to the soup in batches, stirring until wilted. Season with remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
- 15
When the turkey is done, let it rest for 10 minutes before slicing against the grain.
- 16
Ladle the soup into bowls and top each serving with sliced herb-roasted turkey (about 5-6 oz per serving).
- 17
Garnish with fresh parsley and a squeeze of the remaining lemon half if desired.
Nutrition Information (per serving)
1000
88g
75g
39g
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