Tuscan White Bean Soup

Diet:
Egg-free
Nut-free
Makes: 6 portions
Per portion: 508kcal

Ingredients
 

For Meat

  • 1 lb lean ground turkey
  • ½ lb ground sausage (any kind of sausage you like, I used Tennessee Pride Mild Country pork sausage)
  • 1 tbsp italian seasoning
  • ½ tsp pepper
  • ¼ tsp red pepper flakes (plus more for spice, optional)
  • kosher salt (big pinch)

For Soup

  • 1 tbsp butter
  • 1 yellow onion (small, chopped)
  • 2 carrots (peeled and chopped)
  • 2 celery (chopped)
  • 15 oz petite diced tomatoes (or 1 can, drained, I used the garlic and herb seasoned tomatoes)
  • 4 garlic cloves (minced)
  • 1 tbsp tomato paste
  • 1.5 tbsp all purpose flour
  • ⅓ cup white wine (I used pinot griot)
  • 4 cups chicken broth
  • 31 oz white beans (or 2 cans, drained, I used cannellini beans)
  • 2 cups kale (option to use collards or spinach)
  • salt (to taste)
  • pepper (to taste)

Instructions

  • In a large pot, add ground turkey, sausage, and seasonings. Cook until browned then remove from pot, leaving about a table spoon of oil behind.
  • Add butter to the pot and melt over medium heat. Add the onion, carrot, and celery to the pot. Sauté until vegges are soft and onions are translucent, then add the tomatoes and cook for another 2-3 minutes. Add the minced garlic and cook for another minute, stir to make sure garlic does not burn.
  • Add the tomato paste and stir well to coat veggies. Sprinkle in the flour and stir again to combine. Stir in white wine slowly to deglaze your pot, then add broth. Bring to a simmer and let the soup cook for about 5 minutes. Add the beans and ground meat to the pot, cover, and simmer for 15 minutes.
  • After 15 minutes, add the kale and cook for a few more minutes or until greens start to wilt. Remove from heat and serve!

Nutrition

Serving: 1 portion | Balanced: 1 | Cal: 508 kcal | Carb: 50 g | Protein: 37 g | Fat: 18 g