White Bean, Turkey, and Kale Stew

 

As the weather's getting cooler, the kitchen is getting warmer! This week I used my mason jars for soups instead of salads for an easy but tasty lunch.

This mix of ingredients was just right-- bursting with flavor and bringing together vegetables, complex carbs, and protein all in one bite!

 

Ingredients:

• 1 large onion, finely chopped


• 5 garlic cloves, minced


• 1 tsp olive oil, extra virgin


• 1 lb turkey cutlets, chopped


• 14 oz can diced tomatoes


• 1 cup water, boiling


• 14 oz can cannellini beans, drained & rinsed


• 1 tsp basil, dried


• 1 tsp oregano, dried


• 3/4 tsp salt


• 1/2 tsp black pepper, ground


• 1/2 lemon, juice of


• 4 cups kale, coarsely chopped & packed


• 1/2 cup parsley, chopped

Directions:

1. Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add turkey and cook for 12-13 minutes, breaking into pieces and stirring every few minutes.


2. Add diced tomatoes, water, beans, oregano, salt, pepper, basil, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Turn off the heat and add lemon juice and kale, then stir, cover and let stand a few minutes or until kale is wilted. Add parsley, stir again and it's best to let the flavours "marry" each other for 10 minutes or so. Transfer into mason jars: 1 1/2 Cup per mason jar. (Double this recipe to fill 8 mason jars!)