Turkey and white-bean soup

148

PREP TIME

15 min

TOTAL TIME

30 min

Makes

5 Servings

Turkey and white-bean soup

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
  • 28 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 9 g,
  • Fibre
  • 7 g,
  • Sodium
  • 1312 mg.
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.