Work’s done.
Work’s done. Threw a batch of this Tuscan white bean and turkey soup together (recipe below). First pic is what it looks like on the stove before it’s all cooked. Second is the result.
This time, I left out the kale and used up almost double of the chard (the red and dark green stuff). Think I’ll start calling it Beans & Greens!
4 TB olive oil, divided
1 small onion, diced
1 lb carrots, julienned
1-2 fennel ribs, with fronds (if desired)
1 lb ground turkey
1/2 cup white wine, divided
1/2 tsp turmeric
2 TB Tuscan seasoning blend **
1/2 head Savoy cabbage
1/2 bunch Swiss chard
1/2 bunch of kale
1/2 head escarole
15 oz cannellini beans (white kidney beans), drained
8 C chicken broth
Wash and slice/chop the greens (cabbage, kale, escarole, chard) as desired for soup, and set aside. In a heavy-bottomed stock pot, heat some of the oil and saute the onion til just fragrant, then add the rest of the oil and the turkey, to brown. Splash a tiny bit of the broth and half of the white wine to deglaze the pan, using a wooden spoon to scrape up the browned bits. The meat will soak up the juices. Add the rest of the broth, carrots, fennel, chard, cabbage, tumeric, and the seasoning blend, and let simmer until the chard and cabbage are slightly tender and the dried herbs have softened up a bit. Add the canned beans and simmer a bit longer til cooked through. Then add the rest of the wine and the escarole and kale, simmer until the two are just wilted. Serve with shredded or shaved Parmesan cheese.
“Tuscan style” seasoning blend**: dried garlic, onion, dried bell pepper, black pepper, crushed red pepper, dried oregano, dried basil, dried marjoram, and dried parsley. My store carries a salt-free bottle of this blend, so I just use that. It’s their own brand, but I think Whole Foods and Penzey’s may have a similar blend.
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It is worth all the work.
Before browning the turkey, I mash it up with the Tuscan seasoning called for, and then sprinkle a bit more of it into the soup itself.