Description
Cozy Tuscan White Bean Soup with Meatballs featuring turkey–sausage meatballs, white beans, and veggies for a high-protein, high-fiber meal. Great for meal prep and freezing.
Equipment
large Dutch oven or heavy nonstick soup pot
Ingredients
For meatballs
½pound93% lean ground turkey
½poundsweet chicken Italian sausage , removed from casing
1largeegg
⅓cupseasoned breadcrumbs, or gluten-free breadcrumbs
½small onion, finely chopped
2garlic cloves, finely chopped
1tablespoonfresh sage, finely chopped
2tablespoonsfresh parsley, finely chopped
½teaspoonkosher salt, and fresh black pepper
For Soup
1tablespoonolive oil
2large carrots, peeled and sliced
2celery ribs, sliced
1medium yellow onion, chopped
3garlic cloves, finely minced
1tablespoonfresh thyme, chopped
1tablespoonfresh sage, chopped
1bay leaf
6cupschicken bone broth, unsalted (or regular broth) divided
215-ounce canswhite beans, such as cannellini or navy beans, drained and rinsed, divided
4cupscollard greens, or flat leaf kale, thinly sliced (remove stems)
1-½teaspoonskosher salt, use less if your bone broth has salt, or to taste
fresh lemon juice OR Parmesan, for serving (optional)
Instructions
Blend 1 can of the beans with 1 cup of the broth.
- In a large bowl, combine the ground sausage, ground turkey, egg, breadcrumbs, onion, garlic, sage, parsley, salt, and black pepper. Mix gently until just combined—avoid over mixing to keep the meatballs tender.
Form meatballs, roll the mixture into 24 small meatballs (about 1–1.5 inches). See note below for lazy way to make them
- Heat a large heavy nonstick soup pot or Dutch oven over medium heat and lightly spray the skillet with oil. Add the meatballs and brown them on all sides (they do not need to be fully cooked through). Remove and set aside.
Add 1 tablespoon of olive oil, carrots, celery, and onions and reduce heat to medium-low. Cook about 5 to 8 minutes, stirring occasionally, until softened. Add the garlic, thyme, sage, and bay leaf. Cook 1 minute until fragrant.
- Add the remaining chicken broth, meatballs, pureed and whole beans, salt and pepper and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cover and cook for 10 minutes. Add in the collard greens and simmer for an additional 10-12 minutes, until the meatballs are cooked through and the vegetables are tender.
- Ladle the soup into bowls. Add an optional squeeze of lemon or parmesan, and some crusty bread on the side.
Last Step:
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Notes
If using broth with salt, adjust the salt as needed or omit.
*Lazy Way: Don’t form the meatballs, just saute them until crumbled and set aside.
Nutrition
Serving: 11/2 cups, Calories: 308kcal, Carbohydrates: 28g, Protein: 27.5g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 75mg, Sodium: 800mg, Fiber: 10g, Sugar: 5g
