Tuscan Turkey and White Bean Stew

Name: Tuscan Turkey and White Bean Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground turkey (93% lean); 1 yellow onion (medium, diced); 2 carrots (medium, diced); 4 clove garlic (minced); 1 teaspoon dried rosemary (crushed); 1 teaspoon dried thyme; 2 can cannellini beans (15 oz can, rinsed and drained); 1 can diced tomatoes (14.5 oz can, canned with Italian herbs); 6 cup chicken broth (low-sodium); 4 cup kale (stems removed, roughly chopped); 1 tablespoon red wine vinegar; 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Lean ground turkey, creamy cannellini beans, and tender kale simmered in a rosemary and garlic-infused tomato broth.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 8
Cuisine: Italian
Difficulty: Easy
Cost: $2.24/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Fat
Low-Saturated-Fat
High-Fiber
Low-Sugar
Low-Cholesterol
Low-Calorie

Ingredients

1 tablespoon olive oil
1 pound ground turkey (93% lean)
1 yellow onion (medium, diced)
2 carrots (medium, diced)
4 clove garlic (minced)
1 teaspoon dried rosemary (crushed)
1 teaspoon dried thyme
2 can cannellini beans (15 oz can, rinsed and drained)
1 can diced tomatoes (14.5 oz can, canned with Italian herbs)
6 cup chicken broth (low-sodium)
4 cup kale (stems removed, roughly chopped)
1 tablespoon red wine vinegar
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound ground turkey, breaking it up with a spoon, and cook for 6 minutes until browned.
Add 1 diced yellow onion and 2 diced carrots to the pot; cook for 4 minutes until the onions are translucent.
Stir in 4 minced garlic cloves, 1 teaspoon crushed dried rosemary, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute until fragrant.
Pour in 6 cups chicken broth, 1 can diced tomatoes, and 2 cans rinsed cannellini beans. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
Add 4 cups chopped kale and simmer for an additional 4 minutes until kale is tender.
Stir in 1 tablespoon red wine vinegar and remove from heat before serving.

Notes

Kale holds its texture exceptionally well over several days in the fridge without becoming mushy.

Nutrition (per serving)

Calories: 241
Protein: 19.8 g
Carbohydrates: 27.3 g
Fat: 6.3 g
Fiber: 8.8 g
Sodium: 1324 mg
Saturated Fat: 1.4 g
Sugar: 4.7 g
Cholesterol: 45 mg