Lemony White Bean Soup With Turkey and Greens
50 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet
Recipe by Eunice
Introduction
My lemony white bean soup is a bright, cozy riff on Tuscan beans, with garlicky ground turkey, Swiss chard, and a touch of smoked paprika so every spoonful actually tastes like something.
It is a quick one-pot for weeknights or meal prep, hearty but light, pantry-friendly, and made to be finished with extra lemon and crusty bread for dunking.
Ingredients (6 servings)
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Ingredients
- 2 Tbsp olive oil olive oil
- 1 lb ground turkey ground turkey 16 oz
- 1 medium onion, diced onion 1 ct medium
- 2 medium carrots, sliced carrots 0.21 lb medium
- 2 fresh celery ribs, diced fresh celery 2.67 oz
- 4 cloves garlic, minced garlic 0.36 head
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 6 cups chicken broth chicken broth 48 fl oz
- 1 can (14.5 oz) petite diced tomatoes petite diced tomatoes 1 can (14.5 oz)
- 2 cans (15 oz each) cannellini beans, drained, rinsed cannellini beans 29.85 oz (15 oz each)
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 bunch Swiss chard, stems removed, leaves chopped Swiss chard 1 bunch
- 1 large lemon, juice, zest lemon 1 ct large
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
- lemon wedges (for serving) lemon 0.13 ct (for lemon wedges)
How to Make Lemony White Bean Soup With Turkey and Greens
-
Mise en place
Dice the onion and celery, slice the carrots, mince the garlic, rinse and drain the cannellini beans, and chop the Swiss chard leaves.
Zest the lemon before juicing it so you do not waste flavor or fight a soft fruit.
Have the chicken broth, tomatoes, and spices measured and standing by so you can move fast.
-
Brown the turkey
Heat the olive oil in a heavy Dutch oven over medium high until it shimmers.
Add the ground turkey and let it sear undisturbed until the underside browns, about 3 to 4 minutes.
Break it into small, juicy crumbles and cook until no longer pink with browned edges, about 3 minutes more.
-
Sweat the aromatics
Add the onion, carrots, and celery to the pot with a pinch of the measured salt and the black pepper.
Cook, stirring, until the vegetables soften and the onion turns translucent, about 5 to 6 minutes.
-
Bloom the garlic and spices
Add the garlic, dried thyme, dried oregano, and smoked paprika.
Stir constantly until fragrant, about 45 to 60 seconds, so the spices bloom without burning.
-
Deglaze and build the broth
Pour in a splash of the chicken broth and scrape up the browned bits from the bottom of the pot with a wooden spoon.
Add the remaining broth, the diced tomatoes with their juices, the cannellini beans, and the rest of the measured salt.
Bring to a steady simmer.
-
Simmer and thicken naturally
Simmer uncovered for 12 to 15 minutes to let flavors marry.
Lightly mash a cup of beans against the side of the pot to give the soup silky body without cream.
-
Wilt the greens
Stir in the chopped Swiss chard and simmer until just tender and vibrant, 2 to 3 minutes.
Do not overcook the greens or they lose color and bite.
-
Finish with lemon and herbs
Turn off the heat and stir in the lemon zest, lemon juice, and parsley.
Taste and adjust with a pinch more salt, pepper, or a squeeze of lemon until it sings.
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Serve
Ladle into warm bowls and offer extra lemon wedges at the table for those who like a brighter pop.
A drizzle of good olive oil on top never hurts.
Substitutions
- Ground turkey -> Italian chicken sausage (casings removed)
- Swapping in chicken sausage adds built-in seasoning and a savory, slightly fennel-forward richness, giving the broth more depth and a meatier vibe without extra effort.
- Swiss chard -> Lacinato kale or baby spinach
- Kale brings a hearty chew and earthiness that stands up well to simmering, while baby spinach gives a softer, silky texture and sweeter green flavor if you prefer delicate greens.
- Fresh lemon -> Preserved lemon rind (finely minced)
- Preserved lemon delivers a briny, citrusy punch with complex depth; use 1 to 2 teaspoons of the rind and skip the zest for a savory, Moroccan-leaning finish.
Tips
- Brown hard, then simmer gentle
- Get real color on the turkey for savory fond, then keep the simmer lazy so the meat stays tender and the broth stays clear.
- Season in layers
- Hit the veg with a pinch of salt, then adjust at the end after the lemon goes in since acidity changes your perception of salt.
- Mash some beans for body
- Crushing a portion of beans right in the pot gives you a naturally creamy texture that clings to the spoon without cream or roux.
- Zest first, juice last
- Zest the lemon before cutting, and add juice off the heat so the citrus stays bright and never turns bitter.
- Boost a weak broth smartly
- If your stock tastes shy, whisk in 1 teaspoon chicken bouillon paste or reduce the soup a few minutes to concentrate the flavor.
- Cut veggies to cook evenly
- Keep carrots on the thinner side so they soften on time and match the beans in tenderness for a balanced spoonful.
Nutrition Facts *
| Energy | 368 | kcal |
|---|---|---|
| Protein | 29 | g |
| Total Fat | 15 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup tastes flat. What should I add?
- Start with a small pinch of salt, then a squeeze of lemon, and if needed a teaspoon of bouillon paste or a few minutes of uncovered simmer to concentrate; taste between each change so you do not overshoot.
- The turkey is chewy. How do I fix that?
- Chewiness usually comes from overcooking at a rapid boil, so keep the simmer gentle after browning and do not cook the turkey again for long once it is no longer pink.
- I added too much lemon and it is sharp. How can I balance it?
- Stir in a splash of broth, a knob of butter or drizzle of olive oil, and if needed a tiny pinch of sugar to round the edges without making it sweet.
- Can I use leftover turkey or rotisserie chicken?
- Yes, add shredded cooked turkey or chicken during the last 5 minutes of simmering just to warm through so it stays tender.
- My beans are breaking apart. What went wrong?
- Stir gently after the beans go in and keep the heat at a soft simmer, since vigorous boiling and over-stirring can split canned beans.
- Does this freeze well?
- Yes, but for best texture freeze the soup without the greens and add fresh greens when reheating, then finish with lemon and parsley.
Serving Suggestions
A bowl of this with crusty bread and a crisp white wine is weeknight comfort that still flexes flavor.
For extra swagger, simmer a Parmesan rind with the broth for umami depth or finish bowls with chili flakes and a drizzle of peppery olive oil to play against the lemon.
More pairings:
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