Lemon-Thyme Roasted Turkey and White Bean Soup with Kale
25min
1h
6
385
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Chef's Note
This soup actually tastes better the next day as the flavors continue to develop. Make it a day ahead and refrigerate for an even more flavorful lunch. For a thicker consistency, you can puree one cup of the soup and beans, then stir it back into the pot.
Tags
Ingredients
1.5 lbs bone-in turkey breast
3 tbsp olive oil
6 sprigs fresh thyme
2 whole lemon
6 cloves garlic
1 large yellow onion
3 medium carrots
2 stalks celery stalks
2 15 oz cans cannellini beans
1 bunch lacinato kale
8 cups low-sodium chicken broth
2 leaves bay leaves
1/2 cup white wine
1/2 tsp red pepper flakes
1 sprig fresh rosemary
1.5 tsp kosher salt
1 tsp black pepper
1 piece Parmesan rind
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Pat turkey breast dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
- 3
Zest and juice one lemon. Cut the second lemon into quarters.
- 4
In a small bowl, mix 2 tbsp olive oil with lemon zest, 2 minced garlic cloves, and leaves from 3 thyme sprigs.
- 5
Rub the lemon-thyme mixture all over the turkey breast. Place on a baking sheet with quartered lemon pieces and roast for 35-40 minutes until internal temperature reaches 165°F (74°C).
- 6
While turkey is roasting, prepare the soup base. Dice the onion, carrots, and celery. Mince the remaining 4 cloves of garlic.
- 7
Strip leaves from remaining thyme sprigs and chop rosemary leaves.
- 8
Heat remaining 1 tbsp olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- 9
Add minced garlic and cook for 1 minute until fragrant.
- 10
Pour in white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 11
Drain and rinse cannellini beans. Add to the pot along with chicken broth, bay leaves, red pepper flakes, remaining thyme, rosemary, Parmesan rind, remaining 1/2 tsp salt, and 1/2 tsp black pepper.
- 12
Bring to a simmer and cook for 15 minutes to develop flavors.
- 13
Meanwhile, remove stems from kale and roughly chop the leaves.
- 14
When turkey is done, let it rest for 10 minutes, then shred the meat using two forks, discarding bones and skin.
- 15
Add shredded turkey to the soup along with the juice from the roasted lemon quarters (about 2 tbsp).
- 16
Add chopped kale to the soup and simmer for 5 minutes until kale is tender but still bright green.
- 17
Remove bay leaves, rosemary stem, and Parmesan rind before serving.
- 18
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Nutrition Information (per serving)
385
32g
28g
14g
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