Name: Lemon White Bean Soup with Turkey and Greens Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); 4 cups low-sodium chicken or turkey broth; 2 cans (15 oz each) white beans, drained and rinsed; 2 cups cooked turkey, shredded or chopped; 4 cups chopped kale or spinach; juice of 1 lemon; salt and black pepper to taste; lemon zest and fresh parsley for garnish (optional)

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If you’re looking for a cozy, hearty, yet refreshing soup that truly brightens up mealtime, the Lemon White Bean Soup with Turkey and Greens Recipe is an absolute must-try. This vibrant dish combines savory turkey, creamy beans, and tender greens with a zingy hit of fresh lemon, creating a bowl of comfort that feels both satisfying and light. Whether using up leftover turkey or starting fresh, this soup comes together quickly, fills the kitchen with cheerful aromas, and nourishes everyone lucky enough to snag a serving.

Lemon White Bean Soup with Turkey and Greens Recipe - Recipe Image

Ingredients You’ll Need

The wonderful thing about the Lemon White Bean Soup with Turkey and Greens Recipe is its thoughtful combination of simple ingredients, each bringing something essential to the final bowl. With just a bit of chopping and a handful of pantry staples, you’ll be rewarded with rich flavors, stunning color, and the kind of texture that invites you to go back for seconds.

Olive oil: Provides a silky base and carries the flavor of sautéed vegetables.
Onion: Brings sweetness and depth, forming the aromatic foundation of the soup.
Carrots: Add earthiness and a pop of color for visual and nutritional appeal.
Celery: Lends subtle, savory complexity and a satisfying crunch when cooked.
Garlic: Delivers a classic aromatic punch—don’t skimp if you love bold flavor.
Dried thyme: Infuses the soup with woodsy, comforting herbal notes that enhance both the turkey and beans.
Crushed red pepper flakes (optional): Add gentle warmth and a little kick, if you’re in the mood for spice.
Low-sodium chicken or turkey broth: Makes a rich and savory backdrop—choose low-sodium so you can control the seasoning.
White beans (canned, drained and rinsed): Create creamy body and protein; cannellini or Great Northern beans work perfectly.
Cooked turkey (shredded or chopped): The star protein—this soup is a smart way to use up leftovers for an easy, comforting meal.
Kale or spinach (chopped): Greens wilt down into vibrant, nourishing ribbons; use your favorite or whatever’s on hand.
Juice of 1 lemon: Adds that bright, fresh spark that sets this soup apart from the usual turkey and bean soups.
Salt and black pepper: Let your palate guide you as you season—these simple additions pull everything together.
Lemon zest and fresh parsley (for garnish, optional): The finishing touch, adding fragrance and a burst of color for presentation.

How to Make Lemon White Bean Soup with Turkey and Greens Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. As soon as it shimmers, toss in the chopped onion, carrots, and celery. Sauté for about 5 to 6 minutes until the veggies begin to soften and the onion turns translucent. This step is all about coaxing out the natural sweetness and aroma, laying down a tasty foundation for the Lemon White Bean Soup with Turkey and Greens Recipe.

Step 2: Add Garlic, Herbs, and Spice

Once the base veggies are softened, stir in the minced garlic, dried thyme, and red pepper flakes if you’re up for a little heat. Let them sizzle with the vegetables for another 1 to 2 minutes. The garlic should be fragrant but not browned, while the thyme and chili flakes release their aroma into the stew, enhancing both depth and dimension.

Step 3: Pour in Broth, Beans, and Turkey

Next up, pour in your broth, scraping up any tasty bits from the bottom of the pot. Turn up the heat to bring the mixture to a gentle boil, then stir in the white beans and turkey. This is when the soup transforms from simple veggies into a more substantial meal, with the beans adding creaminess and the turkey bringing luxurious protein.

Step 4: Simmer

Reduce the heat to low and let the soup simmer for about 10 minutes. This simmering step gives the flavors time to meld beautifully, so every bite of the Lemon White Bean Soup with Turkey and Greens Recipe tastes layered and comforting. Don’t rush—it’s worth the wait!

Step 5: Add Greens and Lemon

Finally, stir in the chopped kale or spinach. Let the soup simmer for another 5 minutes, just until the greens are wilted and tender but still a vibrant green. Right before serving, squeeze in the juice of a lemon. The citrusy finish brightens the entire pot, making the soup lively and memorable. Taste, then season with salt and pepper as needed.

How to Serve Lemon White Bean Soup with Turkey and Greens Recipe

Garnishes

Garnishing truly transforms the Lemon White Bean Soup with Turkey and Greens Recipe from everyday comfort to something special. A sprinkle of fresh lemon zest wakes up every bowl, while chopped parsley offers a hit of freshness. If you want to go the extra mile, a crack of black pepper or a few chili flakes on top make for a lovely finishing touch.

Side Dishes

Pair this soup with a crusty hunk of sourdough, garlic bread, or even a slice of rustic focaccia to soak up every last drop. A simple mixed greens salad, tossed with olive oil and lemon, echoes the soup’s brightness and rounds out the meal beautifully without weighing you down.

Creative Ways to Present

For casual meals, ladle the soup into colorful bowls and let everyone top their own. For a special touch, serve it in mugs with a tiny grilled cheese “soldier” on the side. Hosting? Try pouring the soup into shot glasses for appetizer shooters—guests will love the modern, playful spin on the Lemon White Bean Soup with Turkey and Greens Recipe.

Make Ahead and Storage

Storing Leftovers

If you’ve made a big batch, you’re in luck—this soup keeps exceptionally well. Transfer any cooled Lemon White Bean Soup with Turkey and Greens Recipe to airtight containers, and it’ll stay fresh in your fridge for up to four days. The flavors continue to meld, making leftovers even tastier!

Freezing

This soup is excellent for freezing. Let it cool completely, then portion into freezer-safe containers, leaving a little space for expansion. Freeze for up to three months. When thawed, the texture of the beans and greens holds up nicely, making the Lemon White Bean Soup with Turkey and Greens Recipe a wonderful make-ahead meal.

Reheating

To reheat, simply warm the soup gently over medium-low heat on the stovetop until steaming hot, or use the microwave in 1-2 minute bursts, stirring between each. If the soup has thickened, just add a splash of broth or water to loosen it up. Finish with a little fresh lemon juice if you want to revive its citrusy brightness.

FAQs

Can I make this soup vegetarian?

Absolutely! Just swap the turkey for extra white beans or even chickpeas, and use vegetable broth. The Lemon White Bean Soup with Turkey and Greens Recipe is flexible enough to fit any dietary needs without losing its beautiful flavors.

What type Soup

Cannellini beans are classic for their creamy texture, but Great Northern or navy beans are also excellent choices. Choose what’s available—just make sure to drain and rinse canned beans well to keep the flavors clean and bright.

Is there a way to make this soup richer?

For extra indulgence, stir in a splash of cream or swirl in some grated Parmesan just before serving. Both options transform the Lemon White Bean Soup with Turkey and Greens Recipe into a luscious, velvety twist on the original.

How do I prep the greens?

Simply wash and chop your kale or spinach, removing any tough stems in the case of kale. Tender baby spinach needs just a rough chop, while kale benefits from being cut into thin ribbons for even wilting and a lovely, delicate finish in every spoonful.

Can I use leftover chicken instead of turkey?

Yes, this recipe is just as delicious with shredded cooked chicken! It’s a great way to repurpose leftovers and still let the vibrant lemon notes and creamy beans shine in every bite.

Final Thoughts

There’s something so comforting and welcoming about the Lemon White Bean Soup with Turkey and Greens Recipe, whether you need a meal to share with friends or simply want to brighten up a chilly evening. Give this recipe a try—you’ll find it quickly becomes your go-to bowl for flavor, warmth, and just a little taste of sunshine. Enjoy creating and sharing it with those you love!

Lemon White Bean Soup with Turkey and Greens Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and nutritious soup recipe that combines the flavors of lemon, white beans, turkey, and greens. This hearty soup is perfect for using up leftover turkey and is a wholesome meal option for any day of the week.

Ingredients

Scale

Vegetable Base:

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced

Seasonings and Broth:

1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
4 cups low-sodium chicken or turkey broth

Main Ingredients:

2 cans (15 oz each) white beans, drained and rinsed
2 cups cooked turkey, shredded or chopped
4 cups chopped kale or spinach

Additional Flavors:

juice of 1 lemon
salt and black pepper to taste
lemon zest and fresh parsley for garnish (optional)

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Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5–6 minutes.
Add Seasonings: Stir in garlic, thyme, and red pepper flakes if using, and cook for another 1–2 minutes.
Combine Broth and Main Ingredients: Pour in the broth, bring to a boil, then add white beans and turkey. Reduce heat and simmer for 10 minutes.
Incorporate Greens: Stir in the greens and simmer for an additional 5 minutes until wilted and tender.
Finish and Serve: Add lemon juice, season with salt and pepper, and serve hot. Garnish with lemon zest and fresh parsley if desired.