Lemony white bean soup with turkey and greens from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • jaxcap on November 17, 2023

    Very good, I used a large bunch of kale for the greens, parsley and basil for the herbs, and 1 can pinto + 1 can cannellini as the beans. The kale was great for this because it held up well and didn't turn into mush.

  • meggan on October 10, 2022

    I thought it tasty but I too would almost double the broth or you are looking at a chili.

  • Laura on November 22, 2021

    Made this for dinner this evening and we liked it ok. I used chickpeas and kale for the beans and greens. In future, I’d replace the chickpeas with cannellini. I had to increase the chicken broth quite a bit more than called for to achieve enough broth to make this a soup. (I did not mash any of the beans, so the thickness was not due to that.) I added the juice of 3 small lemons to make this ‘lemony.’ As far as the fresh herbs, I added basil and mint. In future, I’d leave the herbs out — they dissolved into a soggy mess and I couldn’t taste any of their flavors. I’m on the fence as to whether I’d make this again.

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