Chef Marcus says comfort food does not have to be unhealthy! Please the dieters this holiday season with this hearty Turkey and Kale soup. Pair with a sandwich or salad for a classic lunch combo, or serve a double portion for a meal to warm your guests up on a cold night. With low-calorie turkey and antioxidant-rich kale, carrots and other veggies, this is a country-style soup your guests won't have to feel guilty over.
Make it in your own restaurant using the recipe below, then be sure to share a pic with us on Instagram and Twitter!
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1 tablespoon olive oil
4 garlic cloves, minced
2 carrots, thinly sliced
2 teaspoons dried Italian seasoning
1 teaspoon chili powder
1 teaspoon dried basil (optional)
2 bay leaves
5 cups low-sodium chicken or vegetable stock
3 cups shredded cooked turkey
2 cups cooked white navy beans
2 cups shredded kale
- Heat olive oil in a large pot over medium heat for 1 minute. Add garlic, celery, carrots, and all spices. Stir veggies constantly for 3 minutes or until fragrant.
- Add vegetable stock. Cover pot and simmer over medium-low heat for 15 minutes.
- Stir in turkey and navy beans. Cover pot and cook for 3 minutes.
- Add kale and parsley, if desired. Switch off heat and stir until leaves are just wilted, about 1 minute.