So Delicious You Won’t Believe It’s Good for You
My husband and I have been on a bean kick lately. Trying to watch what we eat and keep the grains and sugars at bay, we discovered the slow carb diet, which incorporates a lot of beans. Beans can become very boring, very fast, so I am always searching for ways to serve them with more flair and flavor. I came across this bean soup recipe at Nourish and Fete. We added ground turkey for more protein and created more of a bean bowl rather than a soup. These bean bowls absolutely deliver on flair and flavor. With ingredients like sun-dried tomatoes and artichoke hearts, it does not disappoint.
This meal is so easy and quick to make and only takes about 30 minutes. Begin by prepping all the veggies. Drain and chop the artichoke hearts, roughly drop the sun-dried tomatoes, dice the onions, and chop the kale. You will also need to drain and rinse the beans.
Next, begin by browning the ground turkey over medium heat. Break up the meat as it cooks through. Once the meat is no longer pink and completely cooked, drain any excess grease. While the meat cooks begin cooking the veggies. In another skillet, heat the olive oil over medium heat. Add the diced onions and cook until tender, about 3-4 minutes.
Next, add the sun-dried tomatoes and garlic. Cook for about 2-3 minutes.
Then add the drained beans, the diced tomatoes, the seasonings, and the artichoke hearts.
Stir to combine all the ingredients. Cover with lid and allow to cook another 8 minutes. Then add the kale and cook another 2-3 minutes. Once the kale has wilted, add the cooked turkey. Stir to combine well.
Serve warm. This recipe makes about 5 servings. Enjoy!
For more turkey recipes, check out these: Turkey Patties and Turkey Meatloaf.
Tuscan Turkey Bean Bowls
Course: Dinner, LunchCuisine: TuscanDifficulty: Easy5
servings10
minutes20
minutes362
kcal30
minutesIn 30 minutes, you can be dining on this delicious and savory meal. Packed with so much flavor and texture, your senses won’t believe this is a healthy meal.
Ingredients
1 lb ground turkey breast
1 tbsp olive oil
1 onion, diced
1/2 cup, sun-dried tomatoes, drained and chopped
4 cloves of garlic, minced
2 -14.5 ounce cans of white Cannelini beans, drained and rinsed
1- 14.5 ounce can of diced tomatoes
1- 14.5 ounce jar of artichoke hearts
1 tsp dried oregano
1 tsp dried thyme
2 cups of chopped kale
Directions
- Prep veggies- dice onions, roughly chop the sun-dried tomatoes, roughly chop the artichoke hearts, chop the Kale. Drain and rinse the Cannellini beans.
- Heat skillet over medium and brown the ground turkey. Cook thoroughly until it is no longer pink, breaking up the meat while it cooks. Once all the meat is cooked through, drain any excess grease.
- In another skillet, preferably one with deep sides, heat the olive oil over medium heat. Add the onions and cook until tender, about 3-4 minutes.
- Add the sun-dried tomatoes and garlic—Cook for another minute.
- Next, add the beans, diced tomatoes, artichoke hearts, oregano, and thyme. Combine all the ingredients, then cover and continue to cook for another 8 minutes.
- Then, add the kale and cook another 2-3 minutes. Stir while it cooks.
- Add the cooked turkey to the bean and kale mixture in the second skillet. Stir to combine all the ingredients.
- Serve warm. Enjoy!
Notes
- MACROS: Fat 7g Carbs 46g Protein 37g
