If you’re craving a bowl of bright, hearty comfort, the Lemon White Bean Soup with Turkey and Greens Recipe is about to become your go-to favorite. This soup brings together tender turkey, creamy white beans, vibrant greens, and a pop of lemon that turns each spoonful into pure sunshine. It’s surprisingly quick to make, packed with nourishing veggies, and it makes brilliant use of leftover turkey. Whether you want a cozy lunch, an easy weeknight dinner, or a dish to impress brunch guests, this recipe delivers flavor, warmth, and just the right balance of zip and zest.
Ingredients You’ll Need
The beauty of this soup is in its simple, wholesome ingredients. Each component plays an important role, from the savory turkey to the punchy lemon and the subtle earthiness of the beans and greens. Here’s what you’ll need, with a tip for every ingredient to help you get the most out of every bite:
- Olive oil: Adds a touch of richness to start the soup and helps soften the veggies beautifully.
- Onion (1 small, diced): Gives the soup its savory backbone and gentle sweetness as it cooks.
- Garlic (2 cloves, minced): A quick sauté unlocks irresistibly aromatic depth.
- Carrots (2 medium, sliced): Bring a lovely touch of color and subtle sweetness.
- Celery (2 stalks, sliced): Adds classic soup flavor and gentle crunch that softens as it simmers.
- Dried thyme (1 teaspoon): Offers earthy, herby notes that tie the flavors together.
- Dried oregano (1/2 teaspoon): Enhances the savory elements and complements the beans and greens perfectly.
- Red pepper flakes (1/4 teaspoon, optional): Kick up the heat for a bit of warmth, but easy to leave out if you like it mild.
- Low-sodium chicken or turkey broth (4 cups): A flavorful base that lets all the fresh ingredients shine through.
- White beans (1 can, 15 oz, drained and rinsed): Creamy cannellini or Great Northern beans add body and plant protein.
- Cooked turkey (2 cups, shredded or chopped): Perfect for using up holiday leftovers or a store-bought rotisserie bird.
- Fresh spinach or chopped kale (3 cups): A welcome pop of green, wilted just right for a tender bite.
- Juice of 1 lemon: The secret weapon for bright, tangy freshness; add a little more to taste if you love the zing.
- Salt and black pepper to taste: Essential for bringing out all the flavors to their fullest.
- Lemon slices and fresh parsley for garnish (optional): For extra color and a beautiful finish at serving time.
How to Make Lemon White Bean Soup with Turkey and Greens Recipe
Step 1: Sauté the Aromatics and Veggies
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery. Sauté everything, stirring occasionally, for about 5 to 7 minutes. You’re looking for the veggies to soften and the onions to turn translucent; the aroma that fills your kitchen will let you know you’re on the right track.
Step 2: Build Flavor with Herbs and Garlic
Next, add the minced garlic, dried thyme, dried oregano, and red pepper flakes (if using) to the softened veggies. Stir and let them cook for about a minute. This quick step draws out their fragrance and infuses the base of the Lemon White Bean Soup with Turkey and Greens Recipe with herby, garlicky warmth.
Step 3: Simmer the Soup Base
Pour in the chicken or turkey broth and bring the mixture up to a gentle simmer. Now add the drained white beans and cooked turkey. Let the soup bubble gently for about 10 minutes, which gives the flavors a chance to mingle and the beans to get nice and creamy.
Step 4: Add Greens for Color and Freshness
Stir in your fresh spinach or chopped kale, and let them wilt into the bubbling soup. This only takes 2 to 3 minutes, but don’t rush — the greens should turn bright and tender but not overcooked. This step is what gives your Lemon White Bean Soup with Turkey and Greens Recipe its irresistible pop of color and a boost of nutrients.
Step 5: Brighten with Lemon and Season
Take the pot off the heat and squeeze in the juice of one lemon, stirring well to combine. Taste and then add salt and freshly cracked black pepper until it’s seasoned just right. The lemon lifts all the flavors and gives your soup that signature sunny finish.
How to Serve Lemon White Bean Soup with Turkey and Greens Recipe
Garnishes
To make your bowl pop, top each serving with a thin lemon slice and a generous sprinkle of fresh parsley. The lemon slice is more than just pretty — it looks festive and offers a zesty boost with every bite. Fresh parsley adds vibrant green and a garden-fresh flavor that makes the soup truly sing.
Side Dishes
This soup pairs beautifully with warm, crusty bread or a simple side of garlic toast — perfect for dunking into the flavorful broth. For a lighter pairing, a crisp green salad with a lemony vinaigrette echoes the citrus notes of the soup, rounding out a nourishing meal.
Creative Ways to Present
Try serving Lemon White Bean Soup with Turkey and Greens Recipe in oversized mugs for a cozy lunch, or pour it into rustic bowls and add an extra swirl of good olive oil. For brunch, offer mini portions in small cups as a starter, garnished with a fancy twist of lemon peel. Don’t be afraid to let your creativity shine — the vibrant green, orange, and yellow colors make it perfect for an Instagram-worthy table.
Make Ahead and Storage
Storing Leftovers
Let leftover soup cool to room temperature, then ladle it into airtight containers. It will keep well in the refrigerator for up to 4 days, making the Lemon White Bean Soup with Turkey and Greens Recipe a fabulous meal prep option for busy weeks. The flavors get even more delicious as they meld together!
Freezing
This soup freezes very well, especially if you use kale instead of spinach (since kale holds up a bit better). Just portion cooled soup into individual freezer containers, leaving an inch at the top for expansion. Store for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, pour the soup into a pot and warm it gently over medium heat until hot, stirring occasionally. If it’s a little thick after chilling, splash in a bit more broth or water to reach your desired consistency. You can also reheat single portions in the microwave, covered, in 1-minute bursts, stirring in between to ensure it heats evenly.
FAQs
Can I use chicken instead of turkey in the Lemon White Bean Soup with Turkey and Greens Recipe?
Absolutely! This recipe is incredibly flexible. Cooked chicken works just as beautifully as turkey, so feel free to use whatever you have on hand — rotisserie chicken is a great speedy option.
Which type Soup
Cannellini and Great Northern beans are ideal as they stay creamy but hold their shape, but navy beans can be used in a pinch. Just be sure to drain and rinse canned beans well before adding to the soup.
Can I make this soup vegetarian?
Yes! Swap the turkey for more beans or a can of chickpeas, and use vegetable broth instead of chicken or turkey broth. The soup will still be hearty, flavorful, and full of plant-based protein.
How can I make my soup extra lemony?
If you love a strong citrus punch, add extra fresh lemon juice to taste just before serving. You could also grate a little lemon zest into the pot for a more intense lemon aroma in the Lemon White Bean Soup with Turkey and Greens Recipe.
Is this soup gluten-free and dairy-free?
Yes, the Lemon White Bean Soup with Turkey and Greens Recipe is naturally gluten-free and dairy-free as written — just check your broth label to be sure. It’s a wonderful option for serving a crowd with diverse dietary needs.
Final Thoughts
There’s a reason the Lemon White Bean Soup with Turkey and Greens Recipe is always on repeat at my house — it’s nutritious, satisfying, and brimming with “just one more bowl” flavor. Next time you’re looking for a quick, cozy meal that won’t disappoint, give this soup a try. Your taste buds (and your leftovers) will thank you!
Print
Lemon White Bean Soup with Turkey and Greens Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and nutritious soup that combines the tangy flavors of lemon with hearty white beans, turkey, and nutrient-packed greens. This Lemon White Bean Soup with Turkey and Greens is a satisfying meal on its own or paired with a crusty bread for a complete dining experience.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken or turkey broth
- 1 can (15 oz) white beans (drained and rinsed)
- 2 cups cooked turkey (shredded or chopped)
- 3 cups fresh spinach or chopped kale
- juice of 1 lemon
- salt and black pepper to taste
- lemon slices and fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot: Over medium heat, add onion, carrots, and celery, and sauté until softened.
- Season with herbs: Stir in garlic, thyme, oregano, and red pepper flakes; cook until fragrant.
- Add broth and beans: Simmer with white beans and turkey for 10 minutes.
- Finish with greens: Stir in greens until wilted, then add lemon juice and season to taste.
- Serve hot: Garnish with lemon slices and parsley if desired.
Notes
- This soup works well with leftover turkey or can be made with cooked chicken.
- Cannellini or Great Northern beans are ideal, but navy beans also work.
- Adjust lemon to taste for a brighter flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 40mg
