One-Pot White Bean Soup with Turkey, Leeks and Kale

• doses: 4
• tempo ativo: 50
• tempo total: 1 hour 6 minutes

Ingredientes

2 medium leeks

5 medium curly kale leaves, about 1/2 bunch

8 garlic cloves

1/4 cup (4 tablespoons) extra-virgin olive oil, plus more as needed

16-ounces (450g) ground turkey

Kosher salt

Black pepper

1 tablespoon coriander seeds, roughly crushed

2 x 15.5-ounce (450g) cans butter (lima) beans, drained and rinsed

6 cups (1.5 liters) water

7-ounces (200g) coconut cream or full-fat coconut milk

1/2 cup or a handful small pasta, such as ditalini, couscous, pastina, orecchiette, optional

Instruções

Peel the outer layer off the leeks. Slice some of the dried dark green ends off the leeks. Slice the leek in half, lengthwise. Set the leek cut side down on the cutting board and thinly slice. Add the sliced leeks to a colander and thoroughly wash under cold water to remove and dirt residue. Set aside.

Remove the kale stems by pinching the leaf with your fingers and pulling away from the stem. Chop the kale leaves into big chunks and set them aside. Thinly slice the kale stems and set aside.

Thinly slice the garlic cloves and set aside.

In a medium (about 5-quart) pot or Dutch oven over medium heat, add the olive oil. Using your fingers or a spoon, pinch small, bite-sized pieces of ground turkey and add them to the pot — feel free to overcrowd the pot, it’s fine if the meat chunks touch each other.

Season with a hefty pinch of salt and freshly cracked black pepper. Allow the meat to sear, untouched, until brown bits of caramelized meat start developing on the bottom of the pot, about 8 to 12 minutes. Using a wooden spoon or silicone spatula, flip the seared meat and continue cooking until deeply golden, about 4 to 6 minutes. Add more oil as needed.

Add the coriander and sizzle for 1 minute in oil. Add the thinly sliced leeks, kale stems and a hefty pinch of salt. Cook, stirring occasionally, until the greens have softened, about 6 minutes. Scrape the brown bits off the bottom of the pot using a wooden spoon.

Push everything to one side of the pot. Add a glug of oil at the bottom of the pot and add the garlic. Cook until soft and fragrant, 1 to 2 minutes.

Add the beans to the pot, the water, coconut cream and a hefty pinch of salt. Bring everything to a boil. Reduce the heat to medium and simmer for 15 minutes.

If using, add the pasta, the remaining chopped kale leaves and continue simmering for 6 to 8 minutes, or until the pasta is fully cooked.

Taste and season the broth with more salt, if needed.

Serve with a drizzle of olive oil on top.