Turkey and white-bean soup

Prep 15 min
Total 30 min
Makes 5 Servings



500 g
turkey sausages, about 5, casings removed
small onion, diced
jalapeno, or poblano pepper, seeded and diced
garlic clove, minced
2 tsp
2 tbsp
900-mL carton
low-sodium chicken broth
540-mL can
white kidney beans, drained and rinsed
2 cups
packed chopped kale
1/4 cup


  • 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.


Calories 274, Protein 28 g, Carbohydrates 22 g, Fat 9 g, Fibre 7 g, Sodium 1312 mg.

Substitution tip

Use chicken or Italian sausages instead of turkey.

Wine Pairings

A gentle lemon-grassiness turns up the flavour and clears the decks for every satisfying bite of Turkey & White-Bean Soup. Contrast is the rule of the day: While this cozy soup nourishes and comforts, sauvignon blanc cleanses the palate.
Mission Hill Five Vineyards Sauvignon Blanc, British Columbia, $15.

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