Lemony White Bean Soup With Turkey and Greens
50 min
|
easy
|
high-protein,
lactose-free,
low-fat,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 30 min | 50 min |
Introduction
This lemony white bean soup with turkey and greens is bright, cozy, and hearty without feeling heavy.
It’s packed with protein from the ground turkey, creamy cannellini beans, and a big handful of tender Swiss chard.
The fresh lemon juice and zest wake up the broth, making this a perfect one-pot dinner for busy weeknights or meal prep.
Ingredients (6 servings)
Ingredients
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How to Make Lemony White Bean Soup With Turkey and Greens
-
Prep the aromatics and greens
Gather all ingredients and keep the beans drained and rinsed for easy cooking.
Dice the onion, carrots, and celery, then mince the garlic if not already prepped.
Remove Swiss chard stems, chop the leaves, then zest and juice the lemon, and chop the parsley.
-
Brown the turkey
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add the ground turkey, breaking it into small pieces, and cook until no longer pink and lightly browned.
Season the turkey lightly with a pinch of salt and pepper as it cooks.
-
Sauté the vegetables and spices
Add the onion, carrots, and celery to the pot and cook, stirring often, until the vegetables begin to soften.
Stir in the garlic, dried thyme, dried oregano, and smoked paprika, and cook until fragrant, about one minute.
-
Add broth, tomatoes, and beans
Pour in the chicken broth and the can of diced tomatoes with their juices, scraping up any browned bits.
Stir in the cannellini beans, the teaspoon of salt, and the black pepper.
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer.
-
Simmer until flavors meld
Let the soup simmer uncovered for about 15 minutes, or until the carrots are just tender.
Skim off any foam from the surface if needed for a cleaner flavor and appearance.
-
Add greens and lemon
Stir in the chopped Swiss chard and cook until wilted and tender, about 5 minutes.
Add the lemon zest and lemon juice, then taste and adjust seasoning with more salt or pepper if needed.
-
Finish and serve
Stir in the chopped fresh parsley off the heat for a fresh, bright finish.
Ladle the soup into bowls and serve hot with extra lemon wedges for squeezing over each serving.
Optionally drizzle each bowl with a little extra olive oil for richness.
Substitutions
- Ground turkey -> chicken sausage or ground chicken
- Use mild Italian chicken sausage or lean ground chicken for a similar protein with a slightly richer, savory flavor.
- Cannellini beans -> great northern or navy beans
- Swap in great northern or navy beans, which stay creamy and tender and still give that comforting white bean texture.
- Swiss chard -> kale or baby spinach
- Use chopped lacinato kale for a heartier bite, or baby spinach for softer greens that cook very quickly.
Tips
- Brown the turkey well
- Let the turkey sit in the hot oil before stirring so it browns instead of steams and develops deep flavor.
- Use the right pot
- A wide Dutch oven gives more surface area, so the vegetables caramelize slightly and the soup tastes sweeter.
- Layer the lemon flavor
- Add most zest during cooking, then finish with extra lemon juice at the end for bright, fresh citrus notes.
- Adjust the texture
- Mash some beans against the pot with a spoon if you like a creamier soup without adding dairy.
- Make it ahead safely
- Cool the soup quickly in shallow containers, then refrigerate and reheat gently so the beans stay tender, not mushy.
Nutrition Facts *
| Energy | 379 | kcal |
|---|---|---|
| Protein | 30 | g |
| Total Fat | 15 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 12 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the ground turkey from turning dry and crumbly?
- Avoid overcooking the turkey during the browning step and stop as soon as the pink color disappears and light browning appears.
- What can I do if the soup tastes bland at the end?
- First add more salt and a squeeze of lemon, then balance with extra herbs or a pinch of smoked paprika.
- How do I make the soup thicker or thinner?
- For thicker soup, mash some beans or simmer uncovered longer; for thinner soup, add extra broth in small splashes.
- Can I make this soup ahead or freeze leftovers?
- Yes, the soup keeps in the fridge for four days and freezes well for two months in airtight containers.
- Can I use different greens if I do not have Swiss chard?
- Sturdy greens like kale hold up nicely, while baby spinach softens quickly, so add spinach during the last few minutes.
Serving Suggestions
This lemony white bean soup makes a cozy main course alongside crusty bread or a simple green salad.
For a special touch, top each bowl with shaved Parmesan, red pepper flakes, or a swirl of herb oil for color.
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