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
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.
Notes
- For a creamier texture, mash a portion of the beans before serving.
- This soup is a great way to use leftover turkey or rotisserie chicken.
- Add cooked pasta or rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 40mg
