1 tbsp extra-virgin olive oil
1 pound shredded turkey
2 medium onions, chopped
3 cloves garlic
2 stalks celery, chopped
2 tablespoons sage, chopped
2 large sprigs of rosemary, chopped (about 2 tbsp)
24 oz low sodium chicken or turkey stock
1 cup water
1-15oz can garbanzo beans, rinsed and drained
2 cups kale, chopped
1/3 can tomato paste
Heat olive oil in a large soup pot. Add onion garlic and celery and cook for 5 minutes. Reduce heat and stir in sage and rosemary, cooking for one minute. Pour water and broth into pot, add kale, beans, turkey and tomato paste. Simmer until kale softens, about 10 minutes. Season with sea salt and pepper.
1 red onion, halved
1 stalk celery, chopped
2 tbsp extra-virgin olive oil
2 cloves garlic, smashed
1/2 pound dried black turtle beans, picked over, rinsed, and drained
OR 2 12-oz cans rinsed and drained
1 turkey drumstick (1 3/4 to 2 lbs) OR 1 pound turkey leftovers
1/4 cup chopped fresh cilantro
3/4 tsp red pepper flakes
freshly ground pepper
lime wedges, for garnish (optional)
1. Set aside 1/4 of the red onion and chop the rest. Heat the olive oil in a large skillet and add celery, chopped onions, and garlic and cook until slightly browned (about 5 minutes).
2. Add 2 tbsp water and scrape up browned bits from the pan. Transfer the vegetables and cooking liquid into a slow cooker. Add beans, turkey drumstick (or shredded meat), red pepper flakes, and 8 cups of water. Cover and cook on low for 6-8 hours.
3. Remove the drumstick and shred the meat, keep warm. Remove 2 cups of beans from the slow cooker and blend until smooth in a blender (or partially blend with an immersion blender). Return the beans and turkey meat to the cooker, season with sea salt and pepper.
4. Mince the reserved 1/4 onion. Ladle the soup into bowls and tip with cilantro, minced onion, and lime wedge if desired.