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Tuscan Turkey and White Bean Soup

Tuscan Turkey and White Bean Soup with Mozzarella Garlic Bread

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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...

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • 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

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

    What You’ll Need

    • kosher salt
    • black pepper
    • olive oil
    • 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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