White Bean Soup with Ground Turkey, Chard and Potatoes

Ingredients:

• 1 lb of ground turkey

• 1 can of cannellini beans; drained

• 1 bunch of Swiss chard; cut into 1 inch pieces

• 2 potatoes; cubed (I used Yukon Gold potatoes, but you can use what you have or prefer)

• 1 large yellow onion; diced

• 2 large carrots; diced

• 3 cloves of garlic; minced

• 3 tbsp of olive oil

• 1 tbsp of tomato paste

• 1/4 tsp of ground cumin

• 1/4 tsp of red pepper flakes

• 1 tsp of kosher salt (you may want more towards the end when you taste it)

• 1 tbsp of chicken consume

• 6 cups of chicken stock (or one 1.5 quart box)

• Juice of 1/2 a lemon

Optional: if you want a bit more substance, you can add rice, couscous or pasta/noodles into this soup! That would also be delicious and a bit more filling.

In a heavy bottomed pan, heat up your olive oil and once warm, add in your carrots and onions and sauté them until translucent. Add in your tomato paste, cumin, red pepper flakes and mix well so all the veggies are covered. Add in the ground turkey and the salt and cook until the turkey is cooked through.

Sprinkle in your chicken consume, mix well and then pour over your chicken stock. Bring the soup to a simmer and add in your chopped potatoes and cannellini beans.

Simmer for about 45 minutes to about an hour. About 30 minutes before serving, stir in your Swiss chard and adjust any seasonings as needed. At the very last minute before serving, squeeze in your lemon (you can either squeeze it over the whole pot or do a little squeeze on each bowl, which is my preference).

Serve warm and with toasted, crunchy bread!