Ingredients:

  • 1 lb extra-lean ground turkey
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken broth
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups curly kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 5-quart Dutch oven or large pot over medium-high heat.
  2. Add the ground turkey, breaking the meat apart with a spoon. Sauté for 5–7 minutes until browned in spots and no longer pink.
  3. Stir in the diced onion and carrots. Cook for 4–5 minutes until the onions become translucent.
  4. Add the minced garlic and ginger. Stir constantly for 1 minute until fragrant.
  5. Stir in the rosemary, oregano, salt, pepper, and red pepper flakes, coating the meat and vegetables in the spices.
  6. Pour in the chicken broth and add the drained white beans.
  7. Bring the liquid to a boil, then reduce heat to low. Simmer uncovered for 15–20 minutes to allow flavors to meld.
  8. Stir in the chopped kale and cook for 2–3 minutes until the leaves are wilted and vibrant green.
  9. Remove from heat and stir in the fresh lemon juice and chopped parsley.