Turkey, Kale, and White Bean Soup

This soup is both hearty and light with protein from the turkey and beans, fiber from the beans and vegetables, and plenty of flavor all around!

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Turkey kale and white bean soup
Course Main Course, Quick & Easy, Soup
Cuisine American, Mediterranean, Mediterranean Diet
Diet Gluten Free


  • 2 tablespoons canola oil
  • 1 onion chopped
  • 1 link mild or hot turkey sausage casing removed
  • 3 cloves garlic minced
  • 4 cups kale stems removed, washed, and shredded
  • 2 15-ounce cans fire roasted diced tomatoes with their juice
  • 2 19-ounce cans cannellini beans rinsed and drained
  • salt and pepper to taste


  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and sauté about 2 to 3 minutes until softened.
  • Add the sausage and cook, breaking apart, until no longer pink, about 3 to 4 minutes.
  • Add the garlic and kale to the pan and cook, stirring until the kale wilts, about 2 minutes.
  • Stir in the tomatoes; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 4 to 5 minutes.
  • Stir the beans into the stew and cook until warmed through, about 5 minutes.
  • For a thicker consistency, mash some of the beans with a fork.
  • Taste, add salt and pepper if necessary, and serve.
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