Turkey & White Bean Soup

Ingredients

• 3 1/2 oz (100 g) turkey breast
• 1 tbsp (15 ml) extra-virgin olive oil
• 3/4 oz (20 g) carrot, diced
• 1 3/4 oz (50 g) celery, diced
• 2 (6 g) garlic cloves, minced
• 1/2 tsp (1 g) smoked paprika
• 3 oz (80 g) tomato, chopped
• 1 oz (30 g) canned butter beans
• 1 cup (240 ml) low-sodium chicken broth
• 4 oz (120 g) kale
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) arugula

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Method

1. Pat the turkey breast dry, brown it whole in the olive oil 4 minutes, until golden; lift out.
2. Soften the diced carrot and celery 3 minutes, the garlic and smoked paprika the last 30 seconds.
3. Cook the chopped tomato down 2 minutes, until almost dry.
4. Pour in the broth with the butter beans, simmer 3 minutes, until bubbling, crushing a few.
5. Slice the turkey thin, return it with the kale and cook 3 minutes, until it reads 165°F (74°C).
6. Off the boil, add the red wine vinegar and parsley. Keeps four days; thin with water to reheat. Serve over arugula.