Turkey, Kale & White Bean Soup
INGREDIENTS:
2 tbsps Extra Virgin Olive Oil
2 Carrots (large, diced)
3 stalks Celery (diced)
1 Yellow Onion (large, diced)
1 lb Extra Lean Ground Turkey
2 tbsps Italian Seasoning
1 1/3 quarts Bone Broth
3 cups Diced Tomatoes (from the can, with juices)
1 cup White Navy Beans (rinsed and drained)
4 cups Baby Kale
DIRECTIONS:
Heat the oil in a large pot over medium-high heat. Sauté the carrots, celery, and onion for five minutes, stirring often.
Add the turkey, breaking it up as it cooks. Cook for five more minutes. Add the Italian seasoning and cook for one more minute.
Add the broth, tomatoes, and beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the kale and stir until wilted, about two minutes.
Divide evenly between bowls and enjoy!
Nutrition: Per serving
Calories: 545
Protein: 42
Carbs: 33
Recipe is for 4 servings
Courtesy of Dr. Gabrielle Lyon
