Turkey Soup Provençal

A delicious soup that is warming and light enough for year-round fare (if you're like me and prefer those really hearty soups in cold weather).

Ingredients:

• 1 lb (454g) ground turkey (nutrition information based on 93% lean)

• 1/2 tsp dried 'herbs de Provence' blend

• 1 (15-oz) can of cannellini or navy beans

• 1 quart of reduced sodium chicken broth

• 1 (14.5-oz) can of no-salt-added diced tomatoes, undrained

• 2 cloves garlic

• 1 tsp onion powder (or 1/2 large onion, finely chopped)

• 3.25 oz fresh kale, veins trimmed out and coarsley chopped (about half a bunch)

Method:

1. In a large soup pot over medium-high heat, cook turkey, stirring and breaking up until crumbles are cooked through but not yet browned.

2. Add broth and tomatoes first to deglaze pan, then the remaining ingredients.

3. Simmer, stirring frequently, until all ingredients are tender (10-15 minutes). If you keep it going longer, plan to add water so it doesn't scorch.

Nutrition based on 4 servings: 288.7 calories, 8.3g total fat (2.5g saturated), 80mg cholesterol, 650.1mg sodium, 861.2mg potassium, 22.5g carbohydrates (7.5g fiber, 3.7g total sugar, 0.9g added sugar), 31.1g protein

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