1 pound of ground turkey
1 can of diced tomatoes
1 can of cannellini beans
1 bunch of lacinato kale, torn into small bite-sized pieces
4 garlic cloves, chopped
4 cups vegetable broth
2 small yellow onions, chopped
1/2 teaspoon of chili powder
1/4 teaspoon of paprika
1/2 teaspoon of cumin
2 tablespoons of olive oil
Salt/pepper to taste

In a heavy cast-iron pan, heat 1 tablespoon olive oil, when glistening, add half of garlic and half of chopped onions. Stir occasionally on medium heat. When fragrant, add chili powder, cumin and paprika. Stir for 5 minutes. Add ground turkey and increase to high heat. Saute until fully cooked, about 5-10 minutes. Season with salt and pepper. Set aside.

In a deep pot or dutch oven  heat 1 tablespoon of olive oil and add remaining garlic and chopped onion. When onion is translucent, add kale and cannellini beans, lower heat and saute until kale is wilted, about 2 minutes. Add diced tomatoes, vegetable broth and season with salt and pepper. Bring soup to a full boil. Add ground turkey mixture and reduce to a simmer for about 10 minutes. Serve soup hot.

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