turkey sausages, about 5, casings removed
small onion, diced
jalapeno, or poblano pepper, seeded and diced
garlic clove, minced
low-sodium chicken broth
white kidney beans, drained and rinsed
packed chopped kale
- Heat a large pot over medium. Add sausages. Using a fork to break up meat, cook, stirring often, until no pink remains, 4 to 5 min. Stir in onion, pepper, garlic, chili powder and tomato paste. Cook until onion starts to soften, 2 to 3 min.
- Add broth and 2 cups water. Bring to a boil, then reduce heat to medium-high. Add beans and kale. Cook, stirring occasionally, until kale is cooked, about 5 more min. Remove from heat. Stir in lime juice just before serving.
Use chicken or Italian sausages instead of turkey.
Protein 28 g
Carbohydrates 22 g
Fat 9 g
Fibre 7 g
Sodium 1312 mg
A gentle lemon-grassiness turns up the flavour and clears the decks for every satisfying bite of Turkey & White-Bean Soup. Contrast is the rule of the day: While this cozy soup nourishes and comforts, sauvignon blanc cleanses the palate. Mission Hill Five Vineyards Sauvignon Blanc, British Columbia, $15.