Published by Chatelaine on 1/1/2012
Roberto Caruso
Preparation time 15 minutes
Cooking time 15 minutes
Makes 5 Servings
Ingredients
500 g turkey sausages, about 5, casings removed
1 small onion, diced
1 jalapeno or poblano pepper, seeded and diced
1 garlic clove, minced
2 tsp chili powder
2 tbsp tomato paste
900 mL carton low-sodium chicken broth
540 mL can white kidney beans, drained and rinsed
2 cups packed chopped kale
1/4 cup lime juice
Directions
1.Heat a large pot over medium. Add sausages. Using a fork to break up meat, cook, stirring often, until no pink remains, 4 to 5 min. Stir in onion, pepper, garlic, chili powder and tomato paste. Cook until onion starts to soften, 2 to 3 min.
2.Add broth and 2 cups water. Bring to a boil, then reduce heat to medium-high. Add beans and kale. Cook, stirring occasionally, until kale is cooked, about 5 more min. Remove from heat. Stir in lime juice just before serving.
Wine Pairings:
A gentle lemon-grassiness turns up the flavour and clears the decks for every satisfying bite of Turkey & White-Bean Soup. Contrast is the rule of the day: While this cozy soup nourishes and comforts, sauvignon blanc cleanses the palate.
Mission Hill Five Vineyards Sauvignon Blanc, British Columbia, $15.
Substitution Tip:
Use chicken or Italian sausages instead of turkey.
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