MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemony White Bean Soup w/Turkey & Greens
Categories: Beans, Poultry, Herbs, Chilies, Greens
Yield: 4 servings

3 tb Olive oil
1 lg Onion, diced
1 lg Carrot, diced
1 bn Sturdy greens
1 tb Tomato paste
3/4 ts Ground cumin, more to taste
1/2 ts Red-pepper flakes, more to
- taste
1/2 lb Ground turkey
3 cl Garlic; minced
1 tb Fine grated fresh ginger
1 ts Kosher salt; more to taste
1 qt Chicken stock
30 oz (2 cans) white beans;
- drained, rinsed
1 c Chopped fresh, soft herbs
Fresh lemon juice

Heat a large pot over medium-high for a minute or so to
warm it up. Add the oil and heat until it thins out,
about 30 seconds. Add onion and carrot, and sauté until
very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the
stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, ¾ teaspoon
cumin and ? teaspoon red-pepper flakes to the pot, and
sauté until paste darkens, about 1 minute. Add turkey,
garlic, ginger and 1 teaspoon salt, and sauté, breaking
up the meat with your spoon, until turkey is browned in
spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer
until the soup is thick and flavorful, adding more salt
if needed, 15 to 25 minutes. If you like a thicker
broth, you can smash some of the beans with the back of
the spoon to release their starch. Or leave the beans
whole for a brothier soup.

Add the greens to the pot and simmer until they are very
soft. This will take 5 to 10 minutes for most greens,
but tough collard greens might take 15 minutes. (Add a
little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add
more salt, cumin and lemon until the broth is lively and
bright-tasting. Serve topped with a drizzle of olive oil
and more red-pepper flakes, if desired.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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