Leftover Turkey, Kale, Mushroom, and Bean Soup
This Leftover Turkey, Kale, Mushroom, and Bean Soup is a delicious way to use up those holiday leftovers! It’s a healthy, hearty soup that’s made in one pot!
Servings 6
Ingredients
- 2 tbsp. extra virgin olive oil
- 3/4 cup red onion chopped
- 2 cloves garlic chopped
- 1 bunch kale cleaned with stems removed and torn into pieces
- 2 - 32 oz. containers chicken or vegetable broth
- 3 cups cooked turkey chopped
- 1 - 15 oz. can red kidney beans rinsed and drained
- 1 cup baby bella mushrooms sliced
- 1/2 tbsp. Italian seasoning
- 2 tbsp. grated Parmesan cheese
- Salt and pepper to taste
- Pinch of red pepper optional
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat.
- Add onion and garlic to the pot. Cook until onion has softened and garlic becomes fragrant, 2 minutes.
- Add the kale and cook until it softens and becomes a brighter green.
- Carefully pour in the broth and increase heat to medium-high.
- Add the turkey, mushrooms, and beans. Then, add the seasonings and stir to combine.
- Bring the soup to a boil. Then, lower it to a simmer.
- Cook the soup for at least 30 minutes. Then, spoon into bowls and serve with grated Parmesan cheese on top.