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Tuscan Turkey and White Bean Soup

Tuscan Turkey and White Bean Soup with Mozzarella Garlic Bread

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Recipe Details


After a spoonful of this warming Italian stew, you’ll feel like you’re sitting by the fire in a farmhouse in Tuscany, the picturesque region that inspired it. The soup, which combines tender white beans, kale, and hearty ground turkey, would be delicious on its own, but get this: It’s served with cheesy, garlic-laced ciabatta bread. Now, for a warming glass of Italian red wine...


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Andrea

    By Chef Andrea

    Nutritional info

    • Calories 760
    • Protein 58g
    • Total Carb 67g
    • Total Fat 31g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • white beans
      1 cup
      white beans
    • carrots
      4 ounces
    • dinosaur kale
      4 ounces
      dinosaur kale
    • yellow onion
      yellow onion
    • garlic
      2 cloves
    • ground turkey
      12 ounces
      ground turkey
    • 14.5-ounce can diced tomatoes
      14.5-ounce can diced tomatoes
    • chicken stock
      8 ounces
      chicken stock
    • bay leaf
      bay leaf
    • ciabatta roll
      ciabatta roll
    • shredded mozzarella cheese
      2 ounces
      shredded mozzarella cheese
    • dried oregano
      1/4 teaspoon
      dried oregano
    • dried rosemary
      1/4 teaspoon
      dried rosemary
    • ground fennel seed
      1/4 teaspoon
      ground fennel seed
    • dried thyme
      1/4 teaspoon
      dried thyme
    • dried basil
      1/4 teaspoon
      dried basil

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 8" medium pot
    • baking sheet

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Drain and rinse white beans. Rinse carrots and quarter lengthwise, then cut crosswise into ¼-inch pieces. Rinse kale and trim and discard long stems, then thinly slice leaves crosswise. Peel onion and cut into small dice. Mince 1 garlic clove; halve remaining clove lengthwise for Step 5.

    2. Sauté carrots and onion

      Sauté carrots and onion

      Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add carrots and onion and sauté, stirring occasionally, until softening, about 5 minutes. Season with ¼ teaspoon salt and pepper as desired. 

    3. Brown turkey and wilt kale

      Brown turkey and wilt kale

      Add spice mix and minced garlic to pot with aromatics, still over medium-high heat. Sauté, stirring, until fragrant, about 1 minute. Add turkey to pot and cook, breaking up, until meat is browned, about 5 minutes. Season with ½ teaspoon salt and pepper as desired. Add kale and stir to combine, about 30 seconds more.

    4. Simmer soup

      Simmer soup

      Add diced tomatoes and their juices, chicken stock, bay leaf, white beans, and 1½ cups water to pot with turkey and stir to combine. Increase heat to high and bring to a boil, then reduce to medium and simmer until flavors have melded, about 10 minutes.

    5. Make mozzarella garlic bread

      Make mozzarella garlic bread

      While soup simmers, slice ciabatta roll open horizontally and arrange cut-side up on a baking sheet. Rub cut sides with halved garlic clove. Lightly drizzle with olive oil, season with ⅛ teaspoon salt and pepper as desired, and sprinkle over mozzarella. Bake until bread is crusty and cheese is golden, about 5 minutes.

    6. Plate Tuscan turkey and white bean soup

      Plate Tuscan turkey and white bean soup

      Taste soup and add salt and pepper as desired, then remove and discard bay leaf. Divide Tuscan turkey and white bean soup between roomy serving bowls and serve with mozzarella garlic bread. Grab a spoon and dig in!

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