Instructions

1. Pour 3 tablespoons of olive oil in a dutch oven over medium high heat. Once the pot is hot, add in the ground turkey. Let the turkey cook in the pan until all the pink is completely gone, this should take around 8 to 10 minutes. Season your turkey with a big pinch of salt and pepper. Once the turkey is fully cooked, add in the chopped onions. Cook the onions until almost translucent then add the garlic. Cook for another 2 to 3 minutes.
2. Deglaze the pot with the wine. I used a dry white wine here, but you could use any wine you want, even red! (I just wouldn't use anything too sweet.) Cook the wine until it reduces by at least half. This will cook out all the alcohol and pick up all those flavorful brown bits on the bottom of the pot. Add in the can of tomatoes along with their juices and stir to incorporate.
3. Once the tomatoes are all incorporated, add in the chicken broth, kale, rinsed beans, and parmesan rind. Bring to a boil, then back to a simmer. Cover and cook for 20 to 25 minutes at a low simmer. Season with salt and pepper to your liking.
4. When the soup is finished cooking, I like to serve it drizzled with olive oil and some shredded parmesan on top. (Truffle oil would be really nice here as well!).
5. This soup keeps well in the refrigerator for up to a week, enjoy!