Turkey Kale and White Bean Soup

Easy and delicious turkey, kale and white bean soup. Make this gluten-free and grain-free soup for a hearty yet healthy dinner and enjoy leftovers the following day!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
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  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cups diced carrots
  • 1 tbsp tomato paste
  • 1 lb organic ground turkey or ground chicken
  • 3 minced garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • pinch of black pepper
  • 1 can of white beans, drained and rinsed
  • 3 cups bone broth
  • 2 large handfuls of baby kale
  • 2 tbsp fresh parsley, chopped, for topping
  • 2 tbsp fresh dill, for topping
  • pinch of red pepper flakes, for topping


  1. Heat a large pot over medium heat and add in the olive oil. Once the oil is heated add in the yellow onion and diced carrots. Sauté for about 10 minutes.
  2. Add in the tomato paste and mix. Next add in the organic ground turkey, garlic cloves, cumin, salt and a pinch of black pepper. Break up the meat with your spoon and cook until the meat is fully cooked; about 5 – 10 minutes.
  3. Add in the drained & rinsed white beans and bone broth. Turn the heat to low and let simmer for 20 minutes.
  4. Stir in the baby kale (or chopped kale) into the pot and stir. Let simmer another 5 minutes, then pour the soup into a few bowls and enjoy with fresh parsley and dill on top + red pepper flakes.


Can be stored in an airtight container in the refrigerator for up to three days; or freeze to defrost and reheat later on.

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