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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemony White Bean Soup w/Turkey & Greens   
    Categories: Beans, Poultry, Herbs, Chilies, Greens   
         Yield: 4 servings   
       
         3 tb Olive oil   
         1 lg Onion, diced   
         1 lg Carrot, diced   
         1 bn Sturdy greens   
         1 tb Tomato paste   
       3/4 ts Ground cumin, more to taste   
       1/2 ts Red-pepper flakes, more to   
              - taste   
       1/2 lb Ground turkey   
         3 cl Garlic; minced   
         1 tb Fine grated fresh ginger   
         1 ts Kosher salt; more to taste   
         1 qt Chicken stock   
        30 oz (2 cans) white beans;   
              - drained, rinsed   
         1 c  Chopped fresh, soft herbs   
              Fresh lemon juice   
       
     Heat a large pot over medium-high for a minute or so to   
     warm it up. Add the oil and heat until it thins out,   
     about 30 seconds. Add onion and carrot, and sauté until   
     very soft and brown at the edges, 7 to 10 minutes.   
        
     Meanwhile, rinse the greens and pull the leaves off the   
     stems. Tear or chop into bite-size pieces and set aside.   
        
     When the onion is golden, add tomato paste, ¾ teaspoon   
     cumin and ? teaspoon red-pepper flakes to the pot, and   
     sauté until paste darkens, about 1 minute. Add turkey,   
     garlic, ginger and 1 teaspoon salt, and sauté, breaking   
     up the meat with your spoon, until turkey is browned in   
     spots, 4 to 7 minutes.   
        
     Add stock and beans, and bring to a simmer. Let simmer   
     until the soup is thick and flavorful, adding more salt   
     if needed, 15 to 25 minutes. If you like a thicker   
     broth, you can smash some of the beans with the back of   
     the spoon to release their starch. Or leave the beans   
     whole for a brothier soup.   
        
     Add the greens to the pot and simmer until they are very   
     soft. This will take 5 to 10 minutes for most greens,   
     but tough collard greens might take 15 minutes. (Add a   
     little water if the broth gets too reduced.)   
        
     Stir herbs and lemon juice into the pot, taste and add   
     more salt, cumin and lemon until the broth is lively and   
     bright-tasting. Serve topped with a drizzle of olive oil   
     and more red-pepper flakes, if desired.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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