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Chef Megan Mitchell

Online Cookbook

Ground Turkey, Kale and White Bean Soup

  • Serves: 4
  • Complexity: easy
  • Print
Ground Turkey, Kale and White Bean Soup


  • 2-3 tbsp. olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 tsp. fresh thyme, minced
  • 1 ½ pounds ground dark meat turkey
  • 4 cups chicken stock, preferably low sodium
  • 1 can cannellini beans, rinsed and drained
  • ½ tsp. red chili flakes
  • 1 bunch Lacinato or dino kale, washed
  • 8 ounces campanelle pasta, or any small shaped pasta
  • Salt and pepper, to taste
  • 1 lemon, juiced


  1. Bring a medium size Dutch oven up to heat over medium. Drizzle in the oil then add in the onion and sauté for a couple of minutes until soft. Add in the garlic and thyme and cook until fragrant, about 1 minute. Next, add in the ground turkey gently breaking it up with your spoon. Season with a sprinkling of salt and pepper.

  2. Once the turkey has browned add in the stock, beans and red chili flakes. Stir to combine. Cover, and cook on low for 1 hour to let the flavors meld.

    While the soup is cooking, wash the kale and then remove the leaves from the woody stems. Roughly chop.

  3. After the soup has cooked for an hour, add the kale and stir. Cover and cook for another 20 minutes. Next, add in the pasta and simmer until the pasta is cooked through. Check for seasoning adding more salt or pepper and the juice from the lemon.

    Serve warm.

    Recipe Courtesy of Megan Mitchell

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