Turkey Zucchini White Bean Soup With Kale

• 1-1/2 pound Lean Ground Turkey
• 1/3 cups Finely Chopped Shallots
• 1 Tablespoon Chopped Fresh Rosemary
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Zucchini, Sliced And Quartered
• 1 clove Garlic, Minced
• 5 cups Low Sodium Chicken Stock
• 1 cup Water, Room Temperature
• 1 can (15 1/2 Oz. Size) White Beans, Drained Of Liquid
• 4 cups Chopped Kale Leaves, Removed From Rib
• Grated Parmesan-romano Cheese For Serving
• Salt To Taste
• Pepper To Taste

1. In a large bowl, combine ground turkey, shallots, and rosemary. Generously season meat with salt and pepper.
2. In a large pot, heat olive oil on medium high heat for about 2-3 minutes. Add turkey mixture and cook for about 6-8 minutes, or until turkey is no longer pink. Add zucchini and minced garlic and cook for about 5 minutes, until zucchini is soft and garlic is fragrant.
3. Add chicken stock and water, bring to a boil and let it simmer for 10 minutes on medium-low heat. Add white beans and kale (adding them earlier will cause them to become mushy), turn heat to medium and cook until beans are heated through and kale is soft.
4. Soup is ready when beans are heated through and kale is soft. Serve with grated Parmesan-Romano cheese.

ground turkey, shallots, rosemary, olive oil, zucchini, clove garlic, chicken, water, white beans, parmesanromano cheese for serving, salt, pepper

Taken from tastykitchen.com/recipes/soups/turkey-zucchini-white-bean-soup-with-kale/ (may not work)