Tuscan White Bean & Kale Soup

Batch · 6 portions · the Tuscan bean soup, rebuilt with turkey for protein

492kcal40 gprotein51 gnet carb15 gfat15 gfibre1,679 mgpotassium

Ingredients

  • 900 g cannellini beans, cooked
  • 500 g ground turkey 93%, cooked
  • 400 g kale, stemmed
  • 450 g tomato, chopped
  • 250 g carrot
  • 250 g onion
  • 45 g olive oil
  • rosemary, garlic, bay, to taste

Method

  1. Brown the turkey on Instant Pot sauté; remove.
  2. Soften onion, carrot and garlic in the oil.
  3. Return turkey, add beans, tomato, herbs and about 1 L water. 8 min high pressure, quick release.
  4. Stir the kale through at the end — 2 minutes in residual heat keeps it green and keeps the vitamin K intact.