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Meals in the days following a holiday can be just as nutritious and delicious as your holiday dinner. This Turkey Kale Soup is the perfect answer when you have leftover turkey. It also makes a great vegetarian soup too just don’t include meat but be sure to add an extra can of white beans to ensure protein and heartiness.
1 Tbs. olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 medium celery stalks, diced
2 tsp. Italian seasoning
1–½ tsp. fine sea salt
½ teaspoon ground black pepper
1 (15 ounces) can diced tomatoes
6 cups turkey or chicken broth, more as needed
1 small bunch kale, washed and sliced thinly (about 4 big handfuls)
2 cups diced leftover turkey or chicken, or 1 pound ground turkey
1 (15 ounces) can of white beans
Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic and cook for 3 minutes until beginning to soften.
Add in carrots and celery, let cook over medium-low heat for 8-10 minutes, until softened, stirring occasionally.
Add in Italian seasoning, salt, pepper, and diced tomatoes and cook for 1-2 minutes, until fragrant.
Add in broth and increase heat to bring to a boil, and then add in the kale. Boil for 5 minutes, until kale is dark green and wilted. Lower the heat, add in diced turkey, white beans, and let simmer for 10-15 minutes. Add more broth if necessary.
Taste and adjust seasoning.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More