White Bean Soup With Turkey & Kale
By: Thanh Rasico
Published: Friday, April 29, 2011 - 11:16am

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).