LEMON-Y WHITE BEAN SOUP WITH TURKEY AND GREENSWhite Meatballs, Fennel and Orzo in BrothSMOKED TROUT CHOWDER, NOVA SCOTIA HODGE PODGE FROM CHEF SEADON SHOUSE.

Step 1

Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Step 2

Step 2 If using sturdy greens like kale, broccoli rabe, mustard greens or collard greens rinse them and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside. If using baby spinach ignore this step

Step 3

Step 3 When the onion is golden, add tomato paste, 2 tbsp. cumin and 1 teaspoon red pepper flakes to the pot, and sauté until the paste darkens, about 1 minute. Add turkey, tomato, garlic, ginger, and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Step 4

Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

Step 5

Step 5 Add the spinach or greens to the pot and simmer until they are very soft. This will take 2 minutes for spinach but will take 5 to 10 minutes for sturdier greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

Step 6

Step 6 Add the lemon juice to the pot, taste, and add more salt, cumin, and lemon until the broth is lively and bright-tasting. Serve with crusty bread if you like.