Italian Turkey Soup

Italian Turkey Soup

INGREDIENTS:

• Olive oil cooking spray
• 225g lean ground turkey
• ¼tsp sea salt, divided
• ¾tsp fresh ground black pepper, divided
• ½large white onion, chopped
• 2 cloves garlic, chopped
• ½tsp dried Italian herb blend or dried oregano
• ¼tsp red capsicum flakes, or to taste
• 2 cups reduced-salt chicken broth
• 2 cups unsalted diced tomatoes, with juices
• 570g butternut pumpkin, peeled and cut into 2cm pieces (about 3 cups)
• 225g kale, thick stems removed, chopped (about 5 cups)
• 1 420g BPA-free can unsalted cannellini beans, drained and rinsed
• 2 tbsp balsamic vinegar
• ¼cup chopped fresh basil leaves, optional

Method :

Mist a Dutch oven or large pot with cooking spray and heat on medium-high. Add turkey, 1/8 tsp salt and ¼ tsp black pepper and cook, stirring frequently and crumbling with a spoon, until no longer pink, 5 to 6 minutes. Transfer to a paper towel–lined plate.Mist Dutch oven again with cooking spray and return to medium-high. Add onion and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned. Add garlic, herb blend and capsicum flakes, stirring constantly, for 30 seconds. Add broth, 2 cups water, tomatoes, remaining 1/8 tsp salt and remaining ½ tsp black pepper. Cover and bring to a simmer.

Once simmering, add pumpkin.When liquid returns to a simmer, reduce heat to medium, then cover and simmer for 5 minutes.Add kale and continue simmering until both vegetables are tender, 10 to 15 minutes more (if you have very tender kale, such as Lacinato, simmer pumpkin for 10 minutes before adding). Add beans and turkey and simmer until heated through, about 1 minute. Remove from heat and stir in vinegar. Divide among bowls and sprinkle with basil (if using).

(MAKE AHEAD: Soup can be made up to 3 days in advance; cool and refrigerate in an airtight container.)