Turkey and white-bean soup
Makes: 5 Servings Roberto Caruso
Ingredients
- 500 g turkey sausages, about 5, casings removed
- 1 small onion, diced
- 1 jalapeno or poblano pepper, seeded and diced
- 1 garlic clove, minced
- 2 tsp chili powder
- 2 tbsp tomato paste
- 900 mL carton low-sodium chicken broth
- 540 mL can white kidney beans, drained and rinsed
- 2 cups packed chopped kale
- ¼ cup lime juice
Instructions
- Heat a large pot over medium. Add sausages. Using a fork to break up meat, cook, stirring often, until no pink remains, 4 to 5 min. Stir in onion, pepper, garlic, chili powder and tomato paste. Cook until onion starts to soften, 2 to 3 min.
- Add broth and 2 cups water. Bring to a boil, then reduce heat to medium-high. Add beans and kale. Cook, stirring occasionally, until kale is cooked, about 5 more min. Remove from heat. Stir in lime juice just before serving.