Turkey and white-bean soup
158
- Prep Time15 mins
- Total Time30 mins
- Makes5 Servings
Roberto Caruso
Ingredients
500 g turkey sausages, about 5, casings removed
1 small onion, diced
1 jalapeno, or poblano pepper, seeded and diced
1 garlic clove, minced
2 tsp chili powder
2 tbsp tomato paste
900-mL carton low-sodium chicken broth
540-mL can white kidney beans, drained and rinsed
2 cups packed chopped kale
1/4 cup lime juice
Instructions
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.
Substitution tip
Use chicken or Italian sausages instead of turkey.
Nutrition (per serving)
Calories 274, Protein 28g, Carbohydrates 22g, Fat 9g, Fibre 7g, Sodium 1312mg.
Wine Pairings
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.