Citrus-Infused Turkey and White Bean Soup

1. Heat Olive Oil and Sauté Vegetables

Start by heating a large pot over medium heat. Once the pot is warm, pour in the olive oil and let it heat for about 30 seconds until it becomes thin and shimmering. Add the diced onion and carrot to the pot, sautéing them for 7-10 minutes until they are soft and beginning to brown at the edges.

2. Add Tomato Paste and Spices

While the vegetables are cooking, rinse and de-stem your chosen greens, then chop them into bite-sized pieces and set them aside. Once the onion and carrot are ready, add the tomato paste, ground cumin, and red-pepper flakes to the pot. Sauté these ingredients for about a minute until the tomato paste darkens.

3. Cook Turkey and Aromatics

Add the ground turkey, minced garlic, grated fresh ginger, and kosher salt to the pot. Cook this mixture for 4-7 minutes, breaking up the turkey with a spoon, until the turkey is browned and fully cooked.

4. Add Stock and Beans

Pour in the chicken stock and add the drained and rinsed white beans. Bring the mixture to a simmer and let it cook for 15-25 minutes. If you prefer a thicker broth, you can lightly smash some of the beans against the side of the pot with a spoon.

5. Add Greens and Simmer

Now, add the prepared greens to the simmering soup. Let them cook until they are soft, which will take about 5-10 minutes for most greens, or up to 15 minutes if you're using collard greens. If the soup looks too thick, you can add a little water to reach your desired consistency.

6. Finish with Herbs and Lemon Juice

To finish, stir in the chopped fresh herbs and add fresh lemon juice to taste. Adjust the seasoning with additional salt, cumin, or lemon juice if needed. Serve the soup hot, with a drizzle of olive oil and a sprinkle of red-pepper flakes for an extra kick, if desired.