One-Pot Turkey & Kale Soup
with Chickpeas, Couscous, Parm & Garlic Ciabatta
No matter the weather, it’s easy to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—chickpeas, onion, carrot, tomatoes, a bevy of Italian herbs, chewy couscous, tender kale, and Parmesan. And because no good brothy bowl is complete without something crunchy for dunking, we’re also throwing in a side of toasty, buttery garlic ciabatta. Soup’s on!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
3 ounce
Carrot
1 clove
Garlic
2.5 ounce
Israeli Couscous
(Contains Wheat)
4 ounce
Kale
1 tablespoon
Tuscan Heat Spice
1 unit
Chickpeas
13.76 ounce
Crushed Tomatoes
1 unit
Veggie Stock Concentrate
1 unit
Mushroom Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and dice carrot into ½-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale.
Pat chicken dry with paper towels. Heat a large drizzle of oil in a large pot over medium-high heat. Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.
• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add a drizzle of olive oil, then stir in garlic, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest later); cook until fragrant, 30 seconds.
Use pot used for chicken or turkey here.
• Stir chickpeas and their liquid, crushed tomatoes, veggie stock concentrate, mushroom stock concentrate, 3½ cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, 13-15 minutes.
• Once carrot is just softened, stir in couscous and kale. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes. • Uncover and stir in half the Parmesan (save the rest for serving). Taste and season generously with salt and pepper. Turn off heat.
Stir chicken or turkey into soup along with couscous.
• Meanwhile, halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.
• Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
