Ingredients:

  • 1 lb lean ground turkey
  • 12 oz smoked turkey sausage, sliced into rounds
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 cups low-sodium chicken broth
  • 2 cups kale, stems removed and chopped
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 1 tbsp fresh lemon juice
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven or stockpot over medium heat. Add 12 oz sliced smoked turkey sausage and brown for 3–5 minutes.
  2. Add 1 lb lean ground turkey to the pot, breaking the meat into small crumbles with a wooden spoon; sauté until browned in spots and no longer pink, reaching an internal temperature of 165°F (74°C).
  3. Stir in 1 diced yellow onion, 2 sliced carrots, and 2 diced celery stalks, cooking until the onions become translucent.
  4. Add 3 minced garlic cloves and 1 tsp grated ginger; stir constantly for 60 seconds until fragrant.
  5. Pour in 4 cups low-sodium chicken broth and stir in 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  6. Stir in 2 cans (850g total) of drained and rinsed cannellini beans. Use the back of a spoon to crush a few beans against the side of the pot to thicken the broth; simmer for 5–7 minutes.
  7. Stir in 2 cups chopped kale and cook for 3–5 minutes until the greens are vibrant and soft.
  8. Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley.