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It’s always a delight when something this healthy and nutrient-packed is as completely luscious as this soup. The secrets? Blending cannellini beans with chicken stock and adding the puree directly to the soup gives it a velvety, creamy texture without needing to add any dairy. Secret number two is all in the Parmigiano rind: it gives the entire soup a rich, savory and umami flavor that will have you saving Parm rinds for every soup you ever make.
Watch Giada make this soup below!
Category
Soup
Servings
6
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
-
2 cans cannellini beans, rinsed and drained, divided
- 6 cups low sodium chicken broth, divided
-
3 tablespoons extra virgin olive oil, divided
- 1 pound ground turkey
- 1 teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 small yellow onion, diced
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 small bulb fennel, trimmed and diced
- 2 cloves garlic, grated
- 2 teaspoons fresh thyme leaves
-
1 14-ounce can cherry tomatoes
- 1 2-3 ounce piece Parmigiano Reggiano rind
-
1 bay leaf
- 2 cups cubed butternut squash
- 1 bunch tuscan kale, ribs removed, roughly chopped
-
Freshly grated parmesan cheese, for garnish
- 2 ½ teaspoons kosher salt, plus more to taste, if needed
Instructions
- Add 1 ½ cups drained cannellini beans, ½ cup of chicken broth, and ½ teaspoon salt to a high powdered blender. Cover and blend until completely smooth, about 20 seconds. Set aside.
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and the ground turkey to the pot. Season the turkey with the chili powder and 1 teaspoon of salt. Use a wooden spoon to break the meat up into bite-size pieces. Cook, stirring occasionally, until the turkey is evenly browned and cooked through, about 7 minutes. Turn the heat off and use a slotted spoon to remove the cooked turkey to a plate. Set aside.
- Return the dutch oven to medium-high heat. Add the remaining 2 tablespoons of olive oil to the pot along with the onion, carrot, celery, fennel, 1 teaspoon salt, and red pepper flakes. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. Add the garlic and thyme and cook until just fragrant, about 1 minute. Add the reserved bean mixture, remaining chicken broth, cherry tomatoes, parmesan rind, and bay leaf and bring to a boil. Once the soup is boiling, turn the heat down to low, cover and simmer for 10 minutes, until the vegetables are soft and the flavors have melded.
- Turn the heat up to medium and add the cooked turkey, remaining beans, butternut squash and kale to the pot and simmer, uncovered, until the squash and the kale are tender, about 15-20 minutes. Remove the parmesan rind and bay leaf, and add 1 teaspoon salt and mix until combined. Add more salt, if needed, to taste. Ladle into bowls and garnish with grated parmesan cheese.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 510
Amount/Serving
% Daily Value
- Carbs
- 53 grams
- Protein
- 39 grams
- Fat
- 18 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 60 milligrams
- Sodium
- 1657 milligrams
- Fiber
- 13 grams
- Sugar
- 6 grams
Let’s Cook
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Organic Fagioli Cannellini Beans
- Discount Price Member
- $7.00
- Regular Price / Regular
- $7.50
- Unit Price
- /per
Gold-Wrapped Extra Virgin Olive Oil
- Discount Price Member
- $30.00
- Regular Price / Regular
- $33.00
- Unit Price
- /per
New
Whole Red Datterini Tomatoes
- Discount Price Member
- $6.50
- Regular Price / Regular
- $7.50
- Unit Price
- /per
Parmigiano Reggiano DOP Cheese Aged
- Discount Price Member
- $18.00
- Regular Price / Regular
- $19.50
- Unit Price
- /per
Organic Fagioli Cannellini Beans
- Discount Price Member
- $7.00
- Regular Price / Regular
- $7.50
- Unit Price
- /per
Gold-Wrapped Extra Virgin Olive Oil
- Discount Price Member
- $30.00
- Regular Price / Regular
- $33.00
- Unit Price
- /per
New
Whole Red Datterini Tomatoes
- Discount Price Member
- $6.50
- Regular Price / Regular
- $7.50
- Unit Price
- /per
Parmigiano Reggiano DOP Cheese Aged
- Discount Price Member
- $18.00
- Regular Price / Regular
- $19.50
- Unit Price
- /per
13 comments
I love this recipe!
I, as well, tried to leave a 5 star review and was not able. This is now my favorite soup. I had zucchini and yellow squash, so used those instead of the butternut squash. Turned out great. Looking forward to making another batch with the butternut squash.
Made this last night and we loved it. Very simple recipe with amazing flavors.
Made this last night and we loved it. Very simple recipe with amazing flavors.
Just this week I made this soup for the third time since you published the recipe. It is hands down the BEST soup my wife and I have ever enjoyed. The blend of flavors is really something else. Whenever the temperature drops I find myself longing for a bowl. Thank you!
So good!
Made per the recipe except without the chili powder and it was a huge hit.
Using half the cannellini beans to make a thicker broth was brilliant.
Thanks Giada!
I made this soup over the weekend. It’s so good and will be part of my Fall soup rotation!
Thank you!
This is such a great soup! Made exactly as directed. So healthy and very comforting. My family loved it! Love all your recipes! Thanks Giada!
5 stars. Made as directed and was absolutely delicious! Will be adding to my rotation of Fall/Winter soups 😋
Just made this soup but since I didn’t have the ground turkey, I had chicken breast which I grounded and substituted it and the soup was delicious. My husband absolutely loved it, I will be making it again.
Absolutely delicious & makes you feel good since it is packed full of healthy ingredients!!
Yummy! Thank you Giada for continuing to help me make delicious meals for my family. My husband just kept saying Mmmm, mmmm, mmmm!
Tried to leave 5 stars but wouldn’t let me. Just wanted to pop in and say a BIG Thank You Giada for this wonderfully beautiful and yes, Luscious soup. I made this last night with rave reviews from my hubby. It is truly yummy, healthy comfort food at its best. Giada we live in Scottsdale and are just crazy exited to experience your new restaurant. Many thanks again and sending pre getwell wishes for your impending surgery.