Lemony white bean soup with turkey and greens [Melissa Clark] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 50) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • Eat Your Books

    Can substitute broccoli rabe, mustard greens, or collard greens for kale.

  • Plumberful on February 04, 2026

    This soup is simply excellent! This batch was made with local farm kale and Tatsoi greens. I always increase the ground turkey to 1 pound and add the juice of one whole lemon, along with fresh parsley and dill to finish it off. Easy and delicious!

  • kari500 on June 10, 2025

    Crave worthy.

  • Plumberful on June 10, 2025

    This one is delicious—so much more than the sum of its parts. I used early Spring broccoli rabe to supplement some baby kale. This is a new favorite!

  • JoanN on April 11, 2025

    Loved this soup. I used broccoli rabe for my greens and a combo of Thai basil, tarragon, and thyme for the mixed herbs. As usual, I was a bit heavy handed with the cumin, and could have been even more so with the crushed red pepper. leftovers thickened up quite a bit and became more stewy than soupy, but tasted even better, if possible. Bet this would be every bit as delicious with a spicy chicken sausage instead of the ground turkey.

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