This soup recipe was inspired by Melissa Clark’s Lemony White Bean Soup with Turkey and Greens. I changed the recipe around to suit my taste by all means check hers out as well @nytimes.com/recipes .

I like my soups thicker so I pureed 1 can of beans with a little broth and this had the desired effect. Don’t skimp on the squeeze of lemon it brightens up the flavor perfectly.

I really enjoyed this soup and it was excellent as lunch the next day . I just added a little water and heated it up and it was perfection in a bowl.

You can freeze up to 3 months and when you defrost you’ll just add a little water or broth to bring it back to the perfect consistency.

I served with some very delicious corn bread that I made . ( just a suggestion)

This is what I did.

Ingredients:

3 Tablespoons Olive Oil

1 large onion , diced

1 large carrot, peeled and diced

app. 1/2 bag baby spinach or regular spinach

1 Tablespoon Tomato Paste

1 Teaspoon Ground Cumin

1/4 teaspoon red-pepper flakes

1 lb. ground turkey

3 minced garlic cloves

1 Tablespoon finely grated fresh ginger

1 Teaspoon kosher salt, plus more to taste

1 quart chicken stock– I used a little more to puree beans or just puree beans without broth — it will be fine. I happen to have some extra broth on hand.

2 15 ox. cans white beans, drained and rinsed — Cannellini or small white bean or Navy Beans

1/2 Lemon — squeezed

Directions:

Heat a large soup pot ( Le Creuset) over medium-high heat for a minute or so and add the 3 tablespoons olive oil, heat for another minute or so. Add diced onion and carrot, saute until very soft and onions are translucent , app. 10 minutes. ( don’t burn)

When the onion is golden, add tomato paste, cumin and red-pepper flakes to the pot, saute until paste darkens, a few minutes more.

Add turkey, garlic, ginger and 1 teaspoon kosher salt, saute and break up the meat, until turkey is well incorporated , app. 7 – 10 minutes.

While this was cooking , I took 1 can of beans , ( rinsed and drained) and pureed along with a little broth in the food processor.

Keep the other can of beans whole after you rinse and drain.

Then add the stock and the whole beans and pureed beans and bring to a simmer. Let simmer until soup starts to thicken, tasting for salt as you go. I do this for at least an hour. I prefer a thicker broth and the pureed beans gave me this. You can always add more stock , a little water or even a splash of white wine to thin out the broth.

I like my soup to sit for a while and I kept it on a low simmer . Right before serving I added app. 1/2 bag of baby spinach. ( any greens will do but I prefer spinach because it’s soft and and takes no time. If you use Kale or a tougher green like collard greens it will take longer to soften up — maybe another 15 minutes or so.

I then squeezed 1/2 lemon into the soup pot, tasted for salt and it was done.

I served with a little grated parmesan cheese and next time I make this I think I will cook up some small pasta ( ditalini type ) and add to the soup bowl for a very filling meal.

This was delicious and I served with freshly made corn bread.

I have made this many different ways and the other night experimented with this recipe by adding fire-roasted diced tomatoes and it was ever so delicious. Feel free to use regular diced tomatoes but the fire roasted ones gave it an extra layer of flavor that was truly delicious. I made this on the stove top and even though it’s ready in an hour I let it sit for a while on a very low flame ( more like 2 hours or more) the flavors meld best this way. This can be frozen but I freeze without the pasta , I like to add my pasta separately to the soup. It’s vegan if you don’t top with parmesan cheese and this recipe should yield at least 6 bowls of soup if not a little more. It’s a delicious vegetarian hearty warm soup that happens to be very healthy and delicious. One of my favorites.

Ingredients:

3 Tablespoons extra virgin olive oil, divided

1 medium yellow onion , chopped

2 medium carrots, peeled and chopped

2 medium ribs celery, chopped

1/4 cup tomato paste

2 cups chopped seasonal vegetables, Potatoes, yellow squash, zucchini, green beans or peas will all work here

4 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 large can (28 oz.) diced tomatoes with their liquid, or 2 small cans –I used fire roasted diced tomatoes and they were ever so delicious

4 cups vegetable broth

2 cups water

1 teaspoon or more to taste of kosher salt

2 bay leaves

freshly ground black pepper

1 cup small pasta — like ditalini or elbows or small shells

1 can ( 15 oz) cannellini beans, rinsed and drained, or any beans 1 1/2 cups

2 cups chopped kale or baby spinach —

Freshly grated Parmesan Cheese, for garnishing

Warm 3 Tablespoons of the olive oil in a large stockpot or Dutch Oven over medium heat. Once oil is hot, add the onion, carrot, celery, tomato paste, minced garlic, and a little bit of kosher salt. Cook , stirring often until the vegetables soften and the onions are translucent, about 10 minutes. Don’t burn.

Add the seasonal vegetables you’re using and oregano and thyme, cook until fragrant while stirring frequently, about 4 minutes.

Pour in the diced tomatoes and their juices, broth and water. Add some salt now , bay leaves and a pinch of red pepper flakes if you like. And add black pepper.

Raise heat to medium-high and bring to a boil, then partially cover the pot leaving a small gap for steam to escape. Reduce heat to a gentle simmer — I honestly let it simmer for up to 2 hours.

I cook my pasta in a separate small pan and set aside.

I add the beans and you can add the greens now if you like and continue simmering uncovered now, probably another 20 minutes or so till greens are tender. If you want a more classic soup omit the kale /spinach but I love it so I add it to mine —

Remove the bay leaves from the pot, taste for salt and pepper. Put some pasta into bottom of each bowl ( doesn’t matter if it’s cold because soup will heat it right up) Garnish bowls with cheese if you like or put on table for everyone to add their own.

Perfection in a bowl and may be frozen for up to 3 months — it’s better to freeze without the pasta and you’ll probably add some vegetable broth or water to it when it defrosts.

I know that most of the time I post a soup recipe with chicken it’s using a rotisserie chicken which is a convenient hack but this time out I used ground chicken. Saw this recipe on my favorite cooking site @nytimes.com/recipes and knew I had to make this . Of course I made a few changes to better suit our tastes but feel free to check out original recipe. Very very easy and very delicious. You can definitely add egg noodles or any small pasta or cavatelli. I used ditalini which I almost always use for a small pasta. You may need to adjust amount of stock so have extra on hand.

Enjoy!

Ingredients:

5 Tablespoons olive oil–

1 pound ground chicken ( if you can get dark meat I would but unless you’re going to a butcher you probably won’t find it) white meat is fine

Kosher Salt and freshly ground black pepper

4 garlic cloves, roughly chopped

1 1/2 teaspoons ground coriander

1 large carrot, peeled and cut into small cubes or slice and cut in 1/2 moons —

2 celery stalks, halved lengthwise, then sliced 1/2″ thick

1 large shallot , finely chopped

1 can small white beans 🫘 drained

1 teaspoon dried thyme– if you want to use fresh thyme about 1 Tablespoon of thyme leaves

7-8 cups chicken stock, more as needed

1 cup dried small shaped pasta

Directions:

In a large stock pot , heat 3 tablespoons oil over medium heat. Add the chicken, season with some salt and pepper and cook, using a wooden spoon to crumble chicken, app. 5 minutes.

Add the garlic and coriander and continue to cook, stirring frequently, until chicken is cooked through, app. 3 minutes. Using a slotted spoon remove chicken to a small bowl and cover with aluminum foil to retain moisture, cover and set aside.

Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons of olive oil to the pot, season with some salt and pepper and cook stirring until everything is slicked with olive oil, app. 3 minutes. Add the stock — I started with the full 8 cups and brought to a boil over high heat. Add the can of drained white beans while boiling . If you don’t like beans you can omit .

I cooked my noodles in a separate pot . When the soup cooked down for a while and vegetables were very soft ( probably a 1/2 hour or more) I added the ground chicken and any and all juices that were in the bowl and heated until warmed through, taste for salt and pepper.

I placed some pasta in the individual bowls and poured the hot soup over the pasta and if you’d like a squirt of fresh lemon is always delicious here.

Enjoy!