Cozy Nourishment for the Season: Turkey and Collard Greens Soup with White Beans
As February draws to a close and we begin transitioning from winter to spring, finding meals that provide warmth while feeling light and fresh is key. This Turkey and Collard Greens Soup with White Beans is the perfect bridge between seasons, packed with seasonal winter produce, simple whole-food ingredients, and blood sugar-balancing nutrients, making it an ideal meal for this time of year.
The Power of Seasonal Ingredients
Eating seasonally is one of the best ways to support overall health while enjoying produce at its peak freshness and nutritional value. This soup highlights collard greens, a winter staple rich in fiber, vitamins A, C, and K, and essential minerals like calcium and magnesium. These dark leafy greens provide anti-inflammatory benefits and help regulate blood sugar by slowing digestion and preventing spikes.
Another key seasonal component in this recipe is white beans, which offer plant-based protein, fiber, and slow-digesting carbohydrates. These help maintain steady energy levels, keeping hunger and blood sugar in check. Paired with diced tomatoes, which bring a natural source of antioxidants like lycopene, this soup is both hearty and healing.
Blood Sugar Balancing and Nutrient-Dense Ingredients
For those focusing on balancing blood sugar levels, this soup is a great addition to your meal rotation as winter transitions into spring. It combines lean protein from ground turkey, fiber-rich beans, and nutrient-dense greens—all of which support satiety and help stabilize glucose levels throughout the day.
- Ground Turkey: A lean protein source that keeps blood sugar steady and provides essential amino acids for muscle repair and metabolism.
- Collard Greens: Packed with fiber and antioxidants that slow down glucose absorption and support gut health.
- White Beans: A natural source of complex carbohydrates and fiber that aid digestion and help keep blood sugar balanced.
- Olive Oil: A healthy fat that enhances nutrient absorption and supports heart health.
- Thyme and Bay Leaf: These aromatic herbs not only add depth of flavor but also contain compounds that aid digestion and reduce inflammation.
A Simple and Nourishing Meal for the Seasonal Shift
One of the best things about this Turkey and Collard Greens Soup is its versatility. As we move away from heavier winter meals and toward the freshness of spring, this soup offers a balanced, nourishing option that feels both comforting and light. Using pantry staples and late-winter produce, it comes together quickly in one pot, making it a stress-free, weeknight-friendly meal.
Top it with fresh parsley for an extra boost of flavor and antioxidants, and pair it with a side of whole-grain or gluten-free bread for a complete, balanced meal.
Looking for more ways to enjoy seasonal produce? Keep this soup on rotation as we transition to spring, swapping in other leafy greens like kale or Swiss chard for variety.
Stay warm, nourished, and energized with this high-protein, fiber-rich, and blood sugar-friendly soup—perfect for bridging the gap between winter and spring!
Turkey and Collard Greens Soup with White Beans
Equipment
- Large pot or Dutch oven
- wooden spoon
- cutting board
- kitchen knife
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey breast
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups collard greens chopped and stems removed
- 1 can 15 oz white beans, drained and rinsed
- 1 can 14 oz diced tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
- Sauté the Aromatics and Turkey: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 1 minute, until fragrant. Add the ground turkey, season with salt and pepper, and cook until browned and cooked through.
- Add Collard Greens and Seasonings: Stir in the chopped collard greens, cooking until they begin to wilt, about 3 minutes. Add the thyme and bay leaf.
- Add White Beans, Tomatoes, and Broth: Pour in the white beans, diced tomatoes, and chicken or vegetable broth. Stir well to combine, then bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, until the collard greens are tender and the flavors have melded together. Season with additional salt and pepper to taste.
- Serve and Garnish: Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy warm.
