TURKEY KALE SOUP
Our partnered blogger Whitney at Little Leopard Book developed this wonderful gluten free, healthy soup that is sure to be a hit wherever you serve it. She also shares that she loves her Wonderbag because, "of their mission to give back, to the incredible product itself there’s nothing that I don’t love about the Wonderbag! Just think how easy it would be to take soups, casseroles or lasagnas to a pot luck… or a picnic… or out camping!" Be sure to check back for back for many new recipes that we'll be featuring by Whitney in the coming months.
- 1 tsp olive oil
- 1 white onion, chopped
- 4 cloves garlic, minced
- 1lb/0kg lean ground turkey
- 1- 15oz/425g can cannellini beans
- 4 cups chicken broth
- 3 cups kale, chopped
- 1 tsp dried oregano
- 1 tsp fennel seeds (ground with mortar and pestle)
- ½ tsp salt
- 1 tsp black pepper
- 2 Tbsp parmesan cheese (for topping)
Heat the olive oil in a 4-5 quart pot over medium heat. Add the onion and cook for 3-4 minutes. Add the garlic and cook for 1-2 minutes. Add the ground turkey. Cook through then add the beans and chicken broth.
Add the kale, cook for an additional 5-7 minutes. Once the kale begins to wilt, add the oregano, fennel, salt and pepper.
Bring to a simmer for 10 minutes, cover and place in the Wonderbag to continue slow cooking for 4-6 hours.
Serve with grated parmesan cheese and crusty bread.