4 Servings

25 minutes

Ingredients

2 tbsps Extra Virgin Olive Oil

2 Carrot (large, diced)

3 stalks Celery (diced)

1 Yellow Onion (large, diced)

454 grams Extra Lean Ground Turkey

2 tbsps Italian Seasoning

1.3 liters Bone Broth

3 cups Diced Tomatoes (from the can,

with juices)

1 cup White Navy Beans (rinsed and

drained)

4 cups Baby Kale

Direction

1. Heat the oil in a large pot over medium-high heat. Sauté the carrots, celery, and onion for five minutes, stirring often.
2. Add the turkey, breaking it up as it cooks. Cook for five more minutes.
3. Add the Italian seasoning and cook for one more minute. Add the broth, tomatoes, and beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the kale and stir until wilted, about two minutes.
4. Divide evenly between bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to five days or freeze for up to three months.

Serving Size: One serving is equal to approximately two cups.

Make it Vegan:Use plant-based protein in place of ground turkey. Use vegetable broth instead of bone broth.

More Flavor: Season with salt and black pepper, garlic, red chili flakes, and/or fresh basil.

Additional Toppings: Fresh basil and green onions