Lemony White Bean Soup with Chicken or Turkey and herbs

Lemony White Bean Soup with Chicken or Turkey and herbs

from Ellen's kitchen, with thanks to the NYT, makes 4 servings

Ingredients:

• 3 tbs oil
• 1 onion, diced
• 1 large carrot, diced
• 1 bunch greens - spinach, kale, broccoli rabe, mustard or collard greens, chopped
• 1 tbs  tomato paste
• 3/4 tsp cumin
• 1/8 tsp red pepper flakes
• 1/2 pound ground chicken or turkey (I have doubled and still great)
• 3 garlic cloves, minced
• 1 tbs chopped/grated fresh ginger
• 1 tsp salt
• 1 quart chicken stock
• 2 (15 oz) cans white beans, drained and rinsed
• 1 cup chopped fresh herbs of any combo: dill, basil, mint, parsley, tarrgon, chives
• fresh lemon juice

Heat:

• large pot over high heat and add oil and heat until thins and shimmers.  Add onion and carrot and saute until very soft and brown at edges, about 8-10 minutes.  

Rinse:

• bunch of greens and chop.  Set aside.

Add:

• tomato paste, cumin, and red pepper flakes when onions and carrots soft, and saute about 30 seconds.  Add chicken/turkey, garlic, ginger, and salt, and saute, stirring and breaking up meat until meat is browned in spots, about 4 to 7 minutes.

Add:

• stock and beans, and bring to simmer.  Let simmer and thicken 15-25 minutes, salting as needed.  I want to thicken soup, smash some of the beans.

Add:

• greens and simmer until very soft.  

Stir:

• in most of herbs and lemon (one lemon), and taste, adding salt, cumin, and lemon juice until soup is lively and bright-tasting.  Serve sprinkled with more chopped herbs.