Winter White Bean Soup with Turkey and Kale

      This one was inspired by a New York Times article and became a favorite over our holidays.  Bright and hearty, packed with winter greens and white beans, fortified with turkey meat.  Great for a lazy weekend when the weather is cold, the game is on, and the fireplace is crackling. 

INGREDIENTS 

• 5 tablespoons olive oil
• 2 medium yellow onions, chopped
• 2 large carrots, diced
• 2 bunches kale, destemmed and chopped
• 2 tablespoons tomato paste
• 6 garlic cloves, minced
• 2 tablespoons peeled, grated ginger root
• 1.5 quarts chicken stock
• 1 pound ground turkey
• 4 15-ounce cans of white navy beans, drained and rinsed
• 1 cup fresh, chopped herbs (rosemary, basil, tarragon, dill)
• 1 lemon, juiced
• 2 teaspoons ground cumin
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons sea salt

          GARNISH

• red pepper flakes (if more spice is desired)

     1).  Warm the olive oil in a large stock pot over medium-high heat.

     2).  Sauté the onion and carrot until onions begin to brown, 12 - 18 minutes.

     3).   Add tomato paste, cumin, and red-pepper flakes; sauté until onions are well coated with spice and the paste darkens, 2 - 3 minutes.

     4).  Add turkey, garlic, ginger and salt; sauté while breaking up the meat until turkey is browned, 8 - 12 minutes.

     5).  Add chicken stock and beans, and let simmer 20 - 30 minutes.  I like to smash some of the beans during this segment to thicken the broth. 

     6).  Add kale and let simmer until softened, 10 - 20 minutes.

     7).  Stir in the herbs and lemon juice, then taste; add more ingredients to your liking (salt, spice, lemon, herbs) until the flavors light your pallet.

     8).  Garnish with red-pepper flakes, if more spice is desired.

 Accompany with a hearty, winter bread.

SERVES 8