Step 1

Heat a large pot ,over medium-high, for a minute or so to warm it up.

Step 2

Add the oil and heat until it thins out; about 30 seconds.

Step 3

Add onion and carrot; sauté until very soft and brown at the edges; 7 to 10 minutes.

Step 4

Meanwhile, rinse the greens and pull the leaves off the stems.

Step 5

Tear or chop into bite-size pieces; set aside.

Step 6

When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens; about 1 minute.

Step 7

Add turkey, 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 8

Add stock and beans, and bring to a simmer.

Step 9

Let simmer until the soup is thick and flavorful, adding more salt if needed; 15 to 25 minutes.

Step 10

If you like a thicker broth, smash some of the beans with the back of the spoon to release their starch or leave the beans whole for a more broth like soup.

Step 11

Add the greens to the pot and simmer until they are very soft; this will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes.; add a little water if the broth gets too reduced

Step 12

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting.

Step 13

Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.