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Lemon White Bean Soup with Turkey and Greens is a delicious combination of veggies, beans and ground turkey. It’s comforting, satisfying and will warm you up when it’s cold outside! With the most wonderful flavor and hearty, nutritious ingredients, this soup will be a new favorite!

 

Lemon white bean soup with turkey and greens in a white bowl.

 

This Lemon White Bean Soup with Turkey and Greens is so incredibly tasty, especially during the winter season when it’s so cold! You will love having a meal that’s super cozy and warming. Plus, it can be on the dinner table in just 30 minutes!

Just sauté the turkey in a large pot, then add in the vegetables and white beans to simmer until perfectly flavorful. Finish with lemon zest, lemon juice and a sprinkle of parmesan cheese, if you’d like. Enjoy with some crusty bread and a fresh green salad for a complete meal you’ll want to enjoy all winter long!

 

Why you’ll love this recipe:

  • It’s nutrient-rich: This lemon white bean soup recipe is packed with vegetables and other wholesome ingredients that you can feel good about eating. It’s filled with many vitamins and minerals from the assortment of veggies, and the white beans provide protein and fiber while the turkey increases the protein even more.
  • So tasty: Yes, this soup is very healthy, yet it doesn’t taste boring or bland! It has bright flavor with amazing texture and warmth!
  • Quick & easy to make: Aside from some simple chopping, lemony white bean soup with turkey comes together with very little effort. Everything cooks in one pot, so the clean-up is no hassle! It also takes just 30 minutes from start to finish, and you will have a fabulous dinner ready to serve!

 

Closeup of spooning out lemon white bean soup with turkey and greens.

 

Ingredients needed

This easy lemon white bean soup is filled with nourishing, simple ingredients and packs plenty of fiber and protein. Here’s everything you’ll need to make it:

  • Extra virgin olive oil: You’ll need olive oil for cooking the meat and veggies. 
  • Ground turkey: Use lean (93/7) ground turkey as opposed to 99% lean ground turkey, which tends to dry out and have very little flavor. 
  • Seasonings: A blend of dried thyme, sea salt, divided and fresh cracked black pepper enhances the taste of all of the ingredients.
  • Carrots: Diced carrots balance the savory ingredients with a subtle sweetness.
  • Celery: For extra texture and a small amount of crunch.
  • Onion & garlic: One yellow onion and plenty of garlic adds delicious savory flavor.
  • Collard greens: Adding in the fresh collard greens give this recipe a nice boost of even more vegetable goodness.
  • White beans: You can use cannellini beans, white kidney beans, navy beans, or Great Northern beans. 
  • Broth: Add in chicken broth or turkey bone broth for the base of the soup and to give it the right consistency. 
  • Lemon: Fresh lemon juice and zest will add a lovely brightness to the soup.
  • Grated parmesan cheese: A sprinkle of parmesan cheese is the perfect finishing touch!

 

Celery, collard greens, carrots, lemons, onion, garlic and ground turkey in a bowl.

 

Nutritional highlight

  • Bone broth is a great source of protein and good for gut health.
  • Beans are a good source of fiber and provide the soup with complex carbs for stable blood sugar.
  • Collard greens are an excellent source of polyphenols, vitamin A, C, K, and fiber.

 

How to make this recipe

Once you have the vegetables chopped, making this soup is pretty much effortless! Here’s how everything comes together:

  1. Sauté the turkey: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey, breaking it into small pieces with a spatula. Add the dried thyme, ¾ teaspoon of sea salt, and ¾ teaspoon of black pepper. Cook until the turkey is browned and fully cooked, about 7-9 minutes. Remove from the pan and set aside.
  2. Cook the veggies: In the same pot, add the remaining 2 tablespoons of olive oil, carrots, celery, and onion and sauté until they start to soften, about 5-7 minutes.
  3. Stir in the garlic: Add the garlic, the remaining salt and black pepper to the pot and stir for about 1 minute until the garlic is fragrant. 
  4. Add the remaining ingredients: Add the collard greens to the pot along with the browned turkey, drained white beans and bone broth mixing to combine.
  5. Simmer: Bring the mixture to a boil, then reduce to low to simmer for 5-8 minutes until the collards are soft and wilted.
  6. Finish: Remove from the heat and stir in the lemon zest and lemon juice to the soup. Adjust the seasoning according to your taste.
  7. Serve: Ladle the lemon white bean soup into bowls. Sprinkle grated Parmesan on top of each serving just before serving and enjoy.

 

Substitutions and variations

Just like with most any soup, this lemon white bean soup with turkey and greens is really easy to customize with different ingredients. Here’s some options:

  • Meat: You can use either ground chicken or ground turkey to make this.
  • Leafy greens: If you’re not a fan of collard greens, feel free to use any dark leafy green like chard, kale, or spinach. Spinach doesn’t take as long to cook down, so if you use that, stir it in with the lemon juice.
  • Change up the onion: Sautéed leeks or shallots would be a great substitute for the onion.
  • Add more veggies: You could add in sliced mushrooms or another vegetable like cubed potatoes to cook with the carrots and celery. Keep in mind, something like potatoes will take a little longer to cook.
  • Seasonings: Add in some fresh herbs such as thyme, rosemary or parsley for a different flavor.

 

White bean soup served in a white bowl and topped with parmesan cheese.

 

Tips/FAQs

  • Make ahead: Soup is always better the next day, as the flavors intensify and get even more tasty!
  • Make it creamy: For a super creamy soup, puree half of the beans with the bean liquid and stir into the soup.
  • Using dry beans: You can make your own beans for this soup rather than using canned. Make them in advance and then add them to the soup. For 1 can of beans, you’ll need to cook approximately 3/4 cup dried beans.
  • Serving suggestions: This soup has a good balance of protein, complex carbs, and fiber, but it’s extra filling paired with some crusty bread or rolls. You could also serve it with a simple fresh green salad.

 

Storing/freezing/reheating

The best lemon white bean soup makes great leftovers! We like to double the recipe, and freeze half for a meal months later!

  • Storing leftovers: After the soup has completely cooled, transfer it to an airtight container and store it in the fridge for up to 4 days.
  • To freeze: Once completely cool, place it in a freezer-safe bag or airtight container, and label it with the date. Leave a small amount of room for it to expand as it freezes. It will keep in the freezer for up to 3 months.
  • Reheating: If frozen, thaw overnight in the fridge. Reheat over low heat on the stovetop or in 30 second intervals in the microwave.

 

Closeup of a soup with white beans, ground turkey, carrots and collard greens.

 

Other soup recipes you’ll love

 

 

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Lemon white bean soup with turkey and greens in a white bowl.

Lemon White Bean Soup with Turkey and Greens

  • Author: Alanna
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

Lemon White Bean Soup with Turkey and Greens is a delicious combination of veggies, beans and ground turkey. It’s comforting, satisfying and will warm you up when it’s cold outside! With the most wonderful flavor and hearty, nutritious ingredients, this soup will be a new favorite!


Ingredients

Scale
  • 4 tablespoons extra virgin olive oil, divided
  • 1 lb ground turkey
  • 2 teaspoons dried thyme
  • 1 1/4 teaspoons sea salt, divided
  • 1 1/2 teaspoons fresh cracked black pepper, divided
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 bunch collard greens, sliced
  • 1, 15oz can white beans, drained
  • 4 cups chicken or turkey bone broth
  • 1 large lemon, zested and juiced
  • 1/4 cup grated parmesan, optional

Instructions

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey, breaking it into small pieces with a spatula. Add the dried thyme, ¾ teaspoon of sea salt, and ¾ teaspoon of black pepper. Cook until the turkey is browned and fully cooked, about 7-9 minutes. Remove from the pan and set aside.
  2. In the same pot, add the remaining 2 tablespoons of olive oil, carrots, celery, and onion and saute until they start to soften, about 5-7 minutes.
  3. Add the garlic, the remaining salt and black pepper to the pot and stir for about 1 minute until the garlic is fragrant. 
  4. Add the collard greens to the pot along with the browned turkey, drained white beans and bone broth mixing to combine.
  5. Bring the mixture to a boil, then reduce to low to simmer for 5-8 minutes until the collards are soft and wilted.
  6. Remove from the heat and stir in the lemon zest and lemon juice to the soup. Adjust the seasoning according to your taste.
  7. Ladle the lemon white bean soup into bowls. Sprinkle grated Parmesan on top of each serving just before serving and enjoy.

Notes

  • Storing leftovers: After the soup has completely cooled, transfer it to an airtight container and store it in the fridge for up to 4 days.
  • To freeze: Once completely cool, place it in a freezer-safe bag or airtight container, and label it with the date. Leave a small amount of room for it to expand as it freezes. It will keep in the freezer for up to 3 months.
  • Reheating: If frozen, thaw overnight in the fridge. Reheat over low heat on the stovetop or in 30 second intervals in the microwave.

Keywords: white bean soup, lemon white bean soup





 

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