If there’s one soup that I look forward to every time I find myself with some leftover turkey, it’s Lemon White Bean Soup with Turkey and Greens. This soul-warming recipe highlights zesty citrus, tender turkey, creamy white beans, and lots of vibrant leafy greens in every spoonful. What results is a nourishing bowl with comforting richness, a pop of lemony brightness, and just enough hearty textures to satisfy you any time of year. Whether you crave something light for lunch, are hosting friends in the chilly months, or just need a good “reset” meal, this is the soup to try!

Lemon White Bean Soup with Turkey and Greens Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Lemon White Bean Soup with Turkey and Greens plays a role in making the flavors sing. These simple ingredients are all about building layers of savory, herbaceous goodness, and a splash of lemon at the end ties it all together with the ultimate finish.

Olive oil: The start of every great soup, olive oil tenderizes veggies and deepens flavor.
Onion (1 small, diced): Adds aromatic sweetness and a savory base to the broth.
Garlic (2 cloves, minced): Brings a rounded depth and unmistakable aroma.
Carrots (2, sliced): Offer subtle sweetness and beautiful color.
Celery (2 stalks, sliced): A classic soup component for crunch and a gentle herbal background.
Dried thyme (1 teaspoon): Gives earthy, peppery notes that pair perfectly with poultry.
Dried oregano (1/2 teaspoon): Adds a Mediterranean herby flavor for extra dimension.
Red pepper flakes (1/4 teaspoon, optional): A little heat if you like a subtle kick.
Low-sodium chicken or turkey broth (4 cups): Provides a savory, protein-rich base—opt for homemade if you have it!
White beans (2 cans, drained and rinsed): Creamy and satisfying, they bulk up the soup and soak up flavors.
Cooked shredded turkey (2 cups): The star protein—substitute chicken if needed, but turkey makes it wonderfully unique.
Kale or spinach (2 cups, chopped): Go with whichever green you like best; both are nutritious and gorgeous in the bowl.
Juice of 1 lemon: The big flavor pop! Fresh lemon juice gives this soup its signature brightness.
Lemon zest (1 teaspoon): Even more citrus aroma—don’t skip zesting before juicing.
Salt and black pepper, to taste: Essential for balancing and elevating all the flavors.
Chopped fresh parsley, for garnish: A final sprinkle for color and a touch of freshness.

How to Make Lemon White Bean Soup with Turkey and Greens

Step 1: Sauté the Vegetables

Start by heating your olive oil in a large dutch oven or pot over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté this classic aromatic trio for about five to six minutes until the vegetables become fragrant and are just beginning to soften—this is your foundation for deep, homey flavor.

Step 2: Add Garlic and Dried Herbs

Next, stir in the minced garlic, thyme, oregano, and, if you’re feeling bold, a pinch of red pepper flakes. Allow these aromatics to cook for about a minute. You’ll see everything become extra fragrant—don’t rush this step! It’s key for infusing the soup with that warmth and subtle herbal flavor.

Step 3: Pour in the Broth

Carefully pour in your chicken or turkey broth and increase the heat just a bit to bring the mixture to a gentle simmer. This is when your kitchen really starts to smell amazing!

Step 4: Add White Beans and Turkey

Add the rinsed white beans and shredded turkey. Let the soup gently bubble away for 10 to 15 minutes. This melding time allows all those savory flavors to come together and makes the turkey beautifully tender again if it’s from leftovers.

Step 5: Stir in the Greens

Add the kale or spinach and stir until it’s wilted, which usually takes just a couple of minutes. The greens should be bright and still a little vibrant—they finish cooking right in the near end of the hot broth.

Step 6: Finish with Lemon and Seasonings

Squeeze in the juice of a lemon and stir in the lemon zest for that signature brightness. Season generously with salt and black pepper, tasting as you go until it pops with flavor. Serve it up hot, topped with a handful of fresh chopped parsley.

How to Serve Lemon White Bean Soup with Turkey and Greens

Garnishes

No bowl of Lemon White Bean Soup with Turkey and Greens is complete without a flourish of fresh parsley. A sprinkle of extra lemon zest, a little grated parmesan (if dairy isn’t an issue), or even a swirl of good olive oil can take your presentation up a notch. If you like a bit of crunch, add some homemade croutons or toasted seeds on top just before serving.

Side Dishes

This soup is delightfully comforting on its own, but it really shines next to a slice of crusty bread or a warm piece of pita. A simple side salad dressed with more lemon and olive oil rounds out the meal, or you can serve with brown rice or quinoa stirred right into the bowl for an extra boost of heartiness.

Creative Ways to Present

Serve Lemon White Bean Soup with Turkey and Greens in oversized mugs for a cozy fireside snack or ladle it into mini soup shooters for a light appetizer at your next gathering. For a “wow” moment, offer a build-your-own topping bar: set out different herbs, grated cheese, lemon wedges, and even a bowl of chili flakes, so everyone can customize their own bowl.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Lemon White Bean Soup with Turkey and Greens, you’re in luck: it’s just as delicious the next day. Allow the soup to cool fully before transferring it to airtight containers and refrigerating. It’ll stay fresh and flavorful for up to four days, making it perfect for meal prep or easy lunches.

Freezing

This soup freezes beautifully, making it a fantastic choice for batch cooking. Just portion cooled soup into freezer-safe containers or zip-top bags (don’t forget to label them!). It will keep in the freezer for up to three months. If you use spinach or more delicate greens, expect them to get quite soft but still tasty after thawing.

Reheating

When ready to enjoy, reheat Lemon White Bean Soup with Turkey and Greens on the stovetop over medium-low heat, stirring gently. If reheating from frozen, thaw overnight in the fridge for best texture. Add a splash of broth or water if the soup seems thick, and finish with a fresh squeeze of lemon to revive the brightness.

FAQs

Can I use leftover rotisserie chicken instead of turkey?

Absolutely! Lemon White Bean Soup with Turkey and Greens is flexible—shredded rotisserie chicken will work just as well if you’re out of turkey, and brings the same heartiness to the dish.

What type of beans are best for this soup?

Cannellini or Great Northern beans are my go-to picks for this recipe, as they stay creamy but hold their shape in soup. If you only have navy beans or even chickpeas, those can work in a pinch with slightly different textures.

Is it possible to make this soup vegetarian?

For a meatless version of Lemon White Bean Soup with Turkey and Greens, simply leave out the turkey and use vegetable broth instead. Add extra greens or a can of chickpeas to amp up the protein and texture!

How can I make the soup creamier?

If you love a thicker, silkier soup, mash a portion of the white beans with a fork before adding them, or use an immersion blender to briefly blend a bit of the soup right in the pot. This will give it a lovely, creamy consistency without adding dairy.

Can I add grains or pasta to this soup?

Definitely! If you’d like to make Lemon White Bean Soup with Turkey and Greens more filling, stir in some cooked rice, small pasta shapes, or even quinoa at the end of cooking. It’s a perfect way to stretch leftovers further and add extra heartiness.

Final Thoughts

There’s just something magical about a bowl of Lemon White Bean Soup with Turkey and Greens. It’s comforting, light, and feels like a warm hug—plus, it’s a savvy way to use up leftovers! If you give this recipe a try, I’m willing to bet it’ll earn a regular spot in your cooking rotation. Happy cooking, and enjoy every zesty, nourishing spoonful!

Lemon White Bean Soup with Turkey and Greens Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Lemon White Bean Soup with Turkey and Greens is a hearty and flavorful soup that is perfect for a cozy night in. Packed with protein, fiber, and vitamins, this soup is a nutritious and satisfying meal that is easy to make.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 carrots (sliced)
2 celery stalks (sliced)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
4 cups low-sodium chicken or turkey broth
2 (15-ounce) cans white beans (cannellini or Great Northern, drained and rinsed)
2 cups cooked shredded turkey (or chicken)
2 cups chopped kale or spinach
juice of 1 lemon
1 teaspoon lemon zest
salt and black pepper to taste
chopped fresh parsley for garnish

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Instructions

Heat olive oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5–6 minutes until softened.
Add seasonings: Stir in the garlic, thyme, oregano, and red pepper flakes, and cook for another minute until fragrant.
Add broth and beans: Pour in the broth and bring to a simmer. Add the white beans and turkey, and continue to simmer for 10–15 minutes to let the flavors meld.
Finish soup: Stir in the greens and cook for 2–3 minutes until wilted. Add the lemon juice and zest, then season with salt and pepper to taste.
Serve: Serve hot, garnished with fresh parsley.