Name: Turkey and Bean Soup with Harissa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 tsp extra virgin olive oil; 1/2 yellow onion (large, chopped); 2 carrots (large, sliced into thick coins); 2-4 tbsps harissa paste (depending on heat preference); 2 tbsp tomato paste; 1/2 tsp cumin (ground); 1/2 tsp smoked paprika; 1 tsp kosher salt (plus black pepper, to taste); 1 can cannellini beans (rinsed and drained); 1 lb ground turkey; 4 cloves garlic (minced); 5 cups chicken broth (low sodium); 4 cups kale leaves (chopped); 1 1/2 tbsp lemon juice; Greek yogurt (for topping, optional); chopped parsley (for garnish, optional)

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This cozy and comforting turkey bean soup with kale and harissa is perfect to warm up to during the winter. Plus, this easy ground turkey and white bean soup comes together in under 40 minutes, making it a great option for busy weeknights. The spicy harissa paste adds heat and so much flavour.

The thing about soups that I love is how easy and versatile they are to make. So with most soup recipes, feel free to make changes to make this soup more to your liking. Add different veggies, more or less harissa, a different type of protein or broth. Use what you have on hand and make it your own. You can see all of my tips and substitutions at the end of this post.

Ingredients

Here’s everything you’ll need to make this flavourful harissa turkey bean soup.

yellow onion
carrots
harissa paste
tomato paste
cumin
smoked paprika
kosher salt
cannellini beans
ground turkey
garlic
chicken broth (low sodium)
kale leaves (chopped)
lemon juice
Greek yogurt (for topping, optional)
chopped parsley (for garnish, optional)

Cannellini Beans

If you’re new to cannellini beans, let me introduce them to you! They’re truly one of my favourite beans to use in soups, stews and anywhere else you want to use a white bean. They come from Italy and can also be referred to as white kidney beans due to their shape and size. Here’s why I love them.

They’re meatier than other beans.
They retain their shape fairly well.
Have a great, mild flavour that pairs well with ingredients like sausage, various spices and meats.
Inexpensive and fairly easy to find.
A great source of fibre, protein and carbs, with minerals and other essential nutrients (similar to other beans).

What is Harissa?

Harissa is a blend of hot peppers, oil and various spices. It’s a flavor base for curries and stews, as well as a condiment, in Libya, Tunisia, Algeria and Morocco, according to Middle Eastern food expert Paula Wolfert. The ingredients in harissa vary by neighbourhood, country, and ethnicity. The basic recipe calls for hot peppers, garlic, salt and lots of olive oil. Can you see why it’s so tasty now?!

Is Harissa Spicy?

It depends on the brand. Some will be mild and some will be spicy, each jar will state if it’s mild or spicy.

Personally, I love spice and have used this one for this recipe and it tastes SO good. I highly recommend it!

When using harissa, feel free to start with a smaller amount and see how it works. Depending on your taste and spice preference, add more.

How to Make

Heat a large dutch oven over medium heat. Once hot, drizzle in the oil. Add the onion and carrots and sauté until just softened slightly, about five minutes.

Add in the harissa, tomato paste, cumin, smoked paprika and salt. Mix to combine and cook for one to two minutes longer. Add in the beans and toss to coat everything.

Toss in the ground turkey and break it apart with a spatula. Cook for four to five minutes, stirring often. Stir in the garlic and cook until just fragrant, about 30 seconds.

Pour in the broth and bring to a boil. Reduce the heat, cover and simmer for 12 to 15 minutes, until everything is cooked through.

Remove the soup from the heat and stir in the kale and lemon, let the kale wilt a bit.

Ladle into bowls and top with yogurt and parsley if using. Enjoy!

Substitutions

There are so many ways to make this turkey, kale and white bean soup, so check out some substitutions and other ideas below.

Celery: add chopped celery to the soup for more veggies.
Lacinato kale: I prefer lacinato, or Tuscan kale in this ground turkey and white bean soup, but either lacinato or curly kale will work. Simply remove the center tough stem and chop the leaves.
Cannellini beans: if you can’t find cannellini beans, feel free to use another type of white bean, such as Great Northern beans, navy beans or butter beans.
Broth: this turkey white bean soup tastes best with a homemade chicken broth in my opinion. But feel free to use your favourite broth, or try this with my parmesan rind stock recipe.
Tomato paste: I prefer buying tomato paste in a tube like this one, so I can use as much as I need at a time and don’t waste a whole can. If you don’t have that as an option, you can omit it.
Ground turkey: use ground chicken instead. I prefer using ground dark meat as it has more flavour.

Tips

Salt to taste: Add less salt to start with and then taste and adjust to suit your preference. The amount of salt you’ll use depends on the type of broth you’re using as well.
Don’t forget those crispy bits of flavour: scrape up any bits from the pot before adding all the broth, this is where so much flavour comes from.
Add more veggies: you can easily sneak in more veggies if you’d like more fibre. Ingredients such as chopped cauliflower, zucchini, peppers, peas, potatoes or tomatoes would all work.
Use kale: or another sturdy leafy green to avoid them becoming too wilted. My preference is for either curly kale or lacinato kale, or you can use Swiss chard or collard greens. Simply remove the stem and chop the leaves. If using a less sturdy green, only add these at the end of cooking so they can still maintain some of their structure and don’t get lost in the soup.
Harissa paste: depending on the one you use (store bought or homemade), add as much as you like. Keep in mind it can be quite spicy, so add accordingly.

How to Store & Freeze Turkey & White Bean Soup

This ground turkey, kale and white bean soup can be stored in a glass jar, or container in the fridge for up to four days.

You can also freeze portions of the soup in an airtight freezer safe plastic bag, or container for up to three months. Avoid freezing the soup with the kale if possible and add it in fresh when you’re reheating it.

What to Serve with This Turkey & White Bean Soup

Although I find this ground turkey and white bean soup very filling and hearty on it’s own, here are some other options for what to serve with it.

Salad: I love serving soup with a simple salad. I love this fig and arugula salad with ricotta salata, or my go-to kale parmesan salad (feel free to omit the prosciutto).
Fresh bread: serve with a side of toasted, or fresh sourdough or Italian bread.
Side of veggies: roasted veggies are also a great idea.

More Soup Recipes to Try

I hope you enjoy this easy harissa spiced turkey and white bean soup!

If you make this recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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