This lovely soup was the centerpiece for a birthday lunch, and it’s wafting aroma was so welcoming as we walked in the door. Ground turkey, vegetables, beans and lots of fresh herbs make this a hearty healthy meal for lunch or dinner. We forgot to add more lemon juice when we went back for a second bowl, and realized that it does make a difference. Melissa Clark with another winner here!
3 Tbs. olive oil
1 large carrot, diced
1 large onion, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 Tbs. tomato paste
3/4 tsp. ground cumin, plus more to taste
1/8 tsp. red pepper flakes, plus more to taste
1/2 pound ground turkey
3 garlic cloves, minced
1 Tbs. freshly grated ginger
1 tsp. kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste
Heat a large pot over medium-high heat for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and saute until very soft and brown at the edges, 7 to 10 minutes.
Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
When the onion is golden, add tomato paste, 3/4 tsp. cumin and 1/8 tsp. red pepper flakes to the pot, and saute until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 tsp. salt, and saute, breaking up the meat with your spoon, until the turkey is browned in spots, 4 to 7 minutes.
Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
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