Step 1

Heat a large pot on medium-high. Then add the olive oil and heat until shimmering, about 30 seconds. Add onion and carrots and sauté with a wooden spoon until they become soft and have some browning on the edges. This will take about 8-10 minutes.

Step 2

While waiting for the onion and carrots to cook, wash the greens and chop into bite-sized pieces. Set them aside.

Step 3

Add tomato paste, cumin, red pepper flakes to the softened onion and carrots. Sauté the mixture until the tomato paste darkens, about 1 minute. Add turkey, garlic, ginger, and salt to the pot and break up the turkey with the wooden spoon while sautéing. Cook until turkey browns, about 5-7 minutes.

Step 4

Add chicken stock and beans to the pot and cover until the soup boils. Then turn down the heat to simmer for 15-20 minutes. Taste the soup and adjust cumin, red pepper flakes and salt as needed. For a thicker soup, smash some of the beans with the back of the spoon and stir. Add more broth or water if the soup gets too thick.

Step 5

Add the greens and cook to desired consistency. Also, some greens take very little time to cook (spinach, 2 minutes) and some take much longer (collard greens, 15 minutes).

Step 6

Spoon into bowls and top with herbs, lemon juice and lemon zest. Adding a drizzle of olive oil and red pepper flakes is also good.