Tuscan Turkey & White Bean Soup (42g Protein)
Prep:
10 min
Cook:
20 min
Total:
30 min
Ingredients
- 1 tbsp olive oil
- 1lb 93% lean ground turkey
- 1 medium white onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 tbsp no salt added tomato paste
- 1.5 tbsp TFC Land seasoning
- 2 cans (15oz) white beans, drained
- 1 large zucchini, chopped
- 4 cups chopped kale
- 2 bay leaves
- 1 tsp lemon peel or zest
- sea salt & pepper to taste
Garnish
- fresh basil leaves, torn
- grated parmesan
Steps
Step 1
Heat oil in a large pot over medium-high. Add turkey and break it up. Cook until browned, about 6 minutes.
Step 2
Step 3
Add garlic, tomato paste, Land seasoning, and red pepper flakes. Stir 1 to 2 minutes until the paste darkens to brick red and coats everything.
Step 4
Add beans, broth, and bay leaf. Scrape the bottom of the pot. Bring to a simmer and cook uncovered 15 minutes.
Step 5
If desired, mash about a cup of beans against the side of the pot with a spoon to thicken the broth.
Step 6
Add zucchini and kale. Simmer 4 minutes until kale is wilted and zucchini is just tender. If using spinach, turn off the heat and stir it in.
Step 7
Remove bay leaves. Stir in lemon juice. Taste and adjust salt and pepper. Top with parm, torn basil, and black pepper.