Lemony White Bean Soup with Turkey and Greens

Recipes / 
Lemony White Bean Soup with Turkey and Greens

This fan-favorite Lemon White Bean Soup with Turkey and Greens has over 4,000 five-star reviews, including one from me! It’s proof that a healthy soup can be hearty, indulgent, and cozy, too. My spin off the original recipe is guilt-free, nourishing, and simple enough to make it a go-to.

Inspired by Melissa Clark’s version, my Lemon White Bean Soup with Turkey and Greens is packed with lean animal protein, fiber-rich beans, and nutrient-dense greens. 

It’s simple to make and loaded with vitamins, minerals, and antioxidants to support steady energy, balanced blood sugar, and boosted immunity. Everything I look for in a fall meal…all within a single bowl. 

Using the Fab Four

What I love most is how this soup naturally hits the Fab Four:

  • Protein from turkey keeps you full and supports lean muscle maintenance.
  • Fiber from beans and greens helps stabilize blood sugar, aids digestive regularity, and feeds the “good guys” in your gut.
  • Healthy fats from Primal Kitchen (use code KELLY) organic olive oil enhance satiety and nutrient absorption.
  • Greens like kale, collards, or mustard greens pack vitamins, minerals, and antioxidants to support immune health.

Made with whole, simple ingredients, there’s no need to overcomplicate anything. Just real food, real flavor, and real comfort. All ready in under 20 minutes. It’s perfect for a cozy family dinner or a nourishing meal prep option for busy weeks.

Want to see it in action? Watch me make it in this Instagram post! 

More Fab Four Nourishing Soups and Stews

I get it, I’m a huge fan, too! You’ll love these:

Homemade Chicken Noodle Soup
Slow Cooker Chicken Enchilada Soup
Warm Tuscan Kale and White Bean Soup

  • Prep Time

    10 minutes

  • Total Time

    40

  • Servings

    4-6

  • Freezer Friendly

    No

Ingredients

  • 3 tbsp Primal Kitchen extra virgin olive oil (use code KELLY)
  • 1 large onion, diced
  • 1 large carrot, diced
  • ½ lb. ground turkey
  • 1 tbsp. tomato paste
  • ¾ tsp. ground cumin, plus more to taste
  • ⅛ tsp. red-pepper flakes, plus more for serving
  • 3 garlic cloves, minced
  • 1 tbsp. finely grated fresh ginger
  • Kosher salt
  • 4 cups (1 quart) chicken broth
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 bunch of sturdy greens (like kale, collards, or mustard greens), rinsed and chopped
  • 1 cup chopped fresh soft herbs (such as parsley, mint, dill, or chives)
  • Fresh lemon juice, to taste (start with about ½ lemon) 

Directions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and carrot and cook until very soft and golden at the edges, about 7 to 10 minutes.
  2. Add the tomato paste, cumin, and red-pepper flakes. Sauté for about 1 minute, stirring constantly, until the tomato paste darkens.
  3. Add the ground turkey, minced garlic, grated ginger, and a teaspoon of salt. Break up the turkey with a spoon and cook until browned, about 4 to 7 minutes.
  4. Pour in the chicken broth and add the rinsed white beans. Bring the soup to a simmer. For a thicker consistency, you can smash some of the beans against the side of the pot with a spoon.
  5. Let the soup simmer for about 15 minutes to allow the flavors to meld.
  6. Add the chopped greens and continue to simmer until tender, which may take 5 to 10 minutes for kale, or up to 15 minutes for tougher collard greens.
  7. Remove the pot from the heat and stir in the chopped fresh herbs and lemon juice. Add more salt, cumin, or lemon juice to taste.
  8. Serve immediately, garnished with a drizzle of olive oil or more red-pepper flakes if desired.

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