Lemony Ground Turkey & White Bean Soup with Greens
A hearty yet refreshing soup filled with lean ground turkey, creamy cannellini beans, and tender greens. Brightened with fresh lemon juice, it’s a cozy and protein-packed meal that comes together quickly.
Equipment
- Large soup pot
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 celery stalks, thinly sliced
- 2 large carrots, diced
- 2 garlic cloves, minced
- 1 pound lean ground turkey
- 2 teaspoons Italian seasoning
- 1 (14 oz) can cannellini beans, rinsed and drained
- 1 (4 oz) can diced green chilies
- 4 cups low-sodium chicken broth
- 3 cups baby spinach
- 2 cups Swiss chard, thinly sliced
- Juice of 1 medium lemon
- Salt and freshly ground black pepper, to taste
For Serving
- Extra lemon wedges
Instructions
- Sauté vegetables Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, and garlic. Season with salt and pepper, and cook for 3–4 minutes until softened.
- Brown the turkey Add ground turkey, breaking it apart with a wooden spoon. Cook for 4–5 minutes until lightly browned.
- Build the soup base Stir in Italian seasoning, beans, green chilies, and broth. Raise the heat to bring to a boil, then reduce to medium-low. Cover and simmer for 15 minutes.
- Add greensUncover and stir in spinach and chard. Cook 2–3 minutes until wilted.
- Finish with lemon Stir in lemon juice. Taste and adjust seasoning.
- Serve Ladle into bowls and offer extra lemon wedges at the table.
Notes
Pro Tips & Variations
- Swap turkey for ground chicken or lean beef if preferred.
- Add more beans for extra creaminess or to stretch the recipe.
- Use kale instead of chard for a sturdier green.
- For a thicker soup, mash a few beans before adding to the pot.
- Garnish with Parmesan shavings for added richness.