Turkey, Kale, and White Bean Soup with Herbes de Provence

Hello hello! I’ve been sick for the past few days and have been making a bunch of soup and bread to help me get through it.

This was one that I thought was particularly unique and wanted to share. It’s hearty, savory, and the perfect way to warm up or comfort one who has a cold.

Turkey, Kale, and White Bean Soup with Herbes de Provence | www.alldayieat.com

The key ingredient here is Herbes de Provence.Β This blend is full of aromatics and adds quite a lot of flavor to your food.

I’ll admit I haven’t used Herbes de Provence much in my cooking career. But when I have used it, the outcomes were delicious.

The other dish I usually make with Herbes de Provence is beans with caramelized onions and mustard.

Sounds a little strange, but the flavor is top notch. Β I’ll share that one with you sometime soon too. Same with the bread I’ve been baking!

Look at all those little green bits of goodness!

The kale on the bottom half of the pot is red kale. I just recently started to eat more red kale after trying it for the first time.

It has a much lighter flavor than green kale and is a nice touch of color. If you haven’t tried it yet, give it a go, you might like it!


Think that’s a lot of kale? I agree, it was.

Don’t worry though, the Herbes de Provence does a solid job covering up any kale flavor. In fact, you don’t really taste the kale at all. This could be the perfect way to increase your kale, and in general, greens intake.

I’ve found that cooking kale takes away the earthy/kale-ey flavor you get when eating it raw.


So, if you are looking for a quick healthy weeknight meal or need a soup as a side this is a good one to consider.

I think you could do a lot with this recipe as a base. For example, adding rice (as it was originally written). Or, making it vegan by adding more beans and using vegetable stock.

I may try that next time!


Don’t like turkey, kale, or beans? Perhaps one of my other soup recipes can fill you up instead!




Print Recipe
Turkey, Kale and White Bean Soup with Herbes de Provence BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine New American
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine New American
Prep Time 15 minutes
Cook Time 20 minutes
  1. Heat the olive oil in a large pot over medium-high heat and add the shallots, carrots and bell pepper. Saute until the vegetables begin to brown and soften about 4-5 minutes.
  2. Add the ground turkey and stir until the meat starts to brown (5 minutes). Then add the Herbes de Provence, mix and cook for another minute or so.
  3. Add 4 cups broth, tomatoes and beans and bring to a boil.
  4. Once boiling, add kale and season with fresh cracked black pepper. Simmer for about 10 minutes or until carrots are soft.
  5. Serve with bread or rice!
Recipe Notes

This soup was quite thick with all the vegetables I added, if you like it more soupy consider adding a few cups more broth or water to thin it out.


Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

My tofu cookbook Tofu Ryouri - Simple Japanese tofu recipes to cook healthier at home is now available on Amazon! Learn more!

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