Name: White Bean Soup with Turkey and Kale
Ingredients: 2 tablespoons olive oil (divided); 1 onion (peeled and diced); 1 carrot (peeled and diced); 1 bunch kale (or collard greens, or other sturdy greens); 3 garlic cloves (peeled and minced); ¾ teaspoon ground cumin; 1 tablespoon tomato paste; ⅛ teaspoon red pepper flakes (or Tabasco or other hot sauce. Plus more to taste,); ½ pound ground turkey; 1 tablespoon fresh ginger (peeled and grated); 4 cups chicken stock (or vegetable stock, or water); 2 15 oz can white beans (such a cannellini, Great Northern, etc.); salt; pepper

Place a large pot over a medium heat. When it’s heated, add 1 tablespoon of olive oil, then the onion and carrot. Sprinkle with salt and pepper. Cook until it starts to soften, around 5-7 minutes
While the vegetables are cooking, rinse the greens and pull the leaves off the stems. Tear or chop them into bite-size pieces and set aside
When the vegetables are cooked, add the garlic and cumin, and cook until fragrant, around 30 seconds
Stir in the tomato paste and red-pepper flakes. Sauté until the paste darkens, about 1 minute
Add the remaining tablespoon of olive oil, then the turkey and ginger, and sprinkle with salt and pepper. Sauté, breaking up the meat with your spoon, until the turkey is browned in spots, 4 to 7 minutes
Add the stock and beans, and bring to a simmer. Reduce the heat to low, and simmer until the soup is thick, for 10-15 minutes
Add the kale to the pot, and simmer for 5-10 minutes, or until it’s softened. Tougher greens, like collards, might take 5 minutes longer. At this point, if the broth gets too reduced, add a bit of water
Adjust the flavor with addition salt, pepper, cumin, or red pepper flakes

White Bean Soup with Turkey and Kale

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