This cozy and comforting turkey bean soup with kale and harissa is perfect to warm up to during the winter. Plus, this easy ground turkey and white bean soup comes together in under 40 minutes, making it a great option for busy weeknights. The spicy harissa paste adds heat and so much flavour.
The thing about soups that I love is how easy and versatile they are to make. So with most soup recipes, feel free to make changes to make this soup more to your liking. Add different veggies, more or less harissa, a different type of protein or broth. Use what you have on hand and make it your own. You can see all of my tips and substitutions at the end of this post.
Here's everything you'll need to make this flavourful harissa turkey bean soup.
If you're new to cannellini beans, let me introduce them to you! They're truly one of my favourite beans to use in soups, stews and anywhere else you want to use a white bean. They come from Italy and can also be referred to as white kidney beans due to their shape and size. Here's why I love them.
Harissa is a blend of hot peppers, oil and various spices. It's a flavor base for curries and stews, as well as a condiment, in Libya, Tunisia, Algeria and Morocco, according to Middle Eastern food expert Paula Wolfert. The ingredients in harissa vary by neighbourhood, country, and ethnicity. The basic recipe calls for hot peppers, garlic, salt and lots of olive oil. Can you see why it's so tasty now?!
It depends on the brand. Some will be mild and some will be spicy, each jar will state if it's mild or spicy.
Personally, I love spice and have used this one for this recipe and it tastes SO good. I highly recommend it!
When using harissa, feel free to start with a smaller amount and see how it works. Depending on your taste and spice preference, add more.
Heat a large dutch oven over medium heat. Once hot, drizzle in the oil. Add the onion and carrots and sauté until just softened slightly, about five minutes.
Add in the harissa, tomato paste, cumin, smoked paprika and salt. Mix to combine and cook for one to two minutes longer. Add in the beans and toss to coat everything.
Toss in the ground turkey and break it apart with a spatula. Cook for four to five minutes, stirring often. Stir in the garlic and cook until just fragrant, about 30 seconds.
Pour in the broth and bring to a boil. Reduce the heat, cover and simmer for 12 to 15 minutes, until everything is cooked through.
Remove the soup from the heat and stir in the kale and lemon, let the kale wilt a bit.
Ladle into bowls and top with yogurt and parsley if using. Enjoy!
There are so many ways to make this turkey, kale and white bean soup, so check out some substitutions and other ideas below.
This ground turkey, kale and white bean soup can be stored in a glass jar, or container in the fridge for up to four days.
You can also freeze portions of the soup in an airtight freezer safe plastic bag, or container for up to three months. Avoid freezing the soup with the kale if possible and add it in fresh when you're reheating it.
Although I find this ground turkey and white bean soup very filling and hearty on it's own, here are some other options for what to serve with it.
I hope you enjoy this easy harissa spiced turkey and white bean soup!
If you make this recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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This is a cozy, warming turkey and white bean soup with harissa and kale. Perfect for a quick weeknight meal!
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