White Bean, Smoked Turkey and Kale Soup from Chef Josh Fidler

Soup is basically the perfect food. It’s comforting, it uses up pantry staples, it freezes well, and, at least for us, we’re happy to eat soup for two meals a day, for weeks at a time. This delicious, simple 5-ingredient soup recipe comes to us from Chef Josh Fidler of Mela Kitchen in Gettysburg, who notes:

Having great stock on hand is crucial when creating quick and nutritious meals. The smoked turkey stock I made earlier in the week has aided in at least six dishes this week. Also stocking the freezer with Gettysburg Baking Co. sourdough is not a bad idea either.

If you want to learn to make homemade stock or bone broth, see our technique here. Stock from a package or from bouillon cubes work, too — cooking these days is all about using what you have on hand! Feel free to swap in other kinds of beans (chickpeas would work great), spinach, chard or collards for the kale, and any type of fresh herbs. The outcome will be tasty, no matter what!

White Bean, Smoked Turkey and Kale Soup

Serves 4-6
Prep Time Cook Time Total Time
15 min 20 min 35 min

To make simple olive oil croutons as a garnish for the soup, toast some crusty bread in a generous glug of olive oil in a pan over low heat and olive oil. Patience and low heat are key to this process. For best results, make sure the croutons are golden and toasted on all sides!


  • 1 medium onion, diced
  • 2 cups celery, diced
  • 1 tablespoon olive oil
  • 1 medium bunch of kale, large stems removed and chopped (or approx. half of an 8- to 10-oz. bag)
  • Kosher salt and fresh cracked black pepper
  • 4 tablespoons fresh herbs, such as oregano and rosemary (2 tbsp. each), chopped
  • 6 oz. thick-cut diced smoked turkey breast
  • 2 (14.5-oz.) cans of white beans, strained and rinsed (I love Goya’s “Small White Beans,” but whatever you have is fine.)
  • 1 quart smoked turkey stock (feel free to use any kind of stock, like veggie, chicken, beef, etc.)


  1. In a medium or large pot, saute the diced onion and celery in olive oil for about 5 minutes.
  2. Add chopped kale into pot with veggies. Cook until tender, about 8 minutes.
  3. Season with two big pinches kosher salt and 1 tablespoon cracked black pepper.
  4. Add the fresh herbs to the pot. You can use any herbs you have on hand; even dried herbs can be used in a pinch, just use about half the quantity.
  5. Next add the stock. Stir, increase the heat to bring to boil, then reduce the flame to low-medium, and simmer 10 minutes, until kale is tender.
  6. Add diced turkey breast and beans, then bring the pot back to simmer for about 5 minutes.
  7. Adjust salt and pepper to taste, and enjoy!
  • Recipe and photo: Josh Fidler

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