White Bean Soup With Turkey & Kale


Photo: Thanh Rasico
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Ingredients

1 bunch of Kale, stalk removed and shredded into bite sized pieces
1 pound Navy or Great Northern Beans soaked overnight
1 package of Turkey Wings or Drumsticks (About 3 lbs.)
2 quarts of Chicken Stock or Broth
1 can of No Salt Added Tomatoes
1 Onion Finely Diced

Preparation

1
Lightly coat the bottom of a dutch oven with olive oil. When hot, brown the turkey in batches. Remove the turkey from the dutch oven and place onto a plate.
2
Add the onion to the dutch oven. Salt generously, and scrape the browned bits from the bottom of the pan. Once soft, add turkey back in.
3
Also add 1 Quart of stock or broth with beans and tomatoes.
4
Bring to a boil, then lower heat to low and simmer with lid on for 2 hours.
5
Remove the turkey. Let cool, remove skin, then shred with 2 forks. Add back to soup.
6
Bring heat back up to medium high. Add kale a little at a time with the other quart of stock or broth.
7
Season generously with salt and pepper, a dash of Louisiana hot sauce, and sherry (all optional).

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Yield:

4.0 servings

Added:

April 29, 2011

Creator:

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