appetizers / comfort food / gluten free / healthy cooking / recipes with wine pairings / soups

Turkey, White Bean & Kale Soup with Roasted Mushrooms & Carrots… recipe and wine pairings

Turkey, White Bean & Kale Soup with Roasted Mushrooms & Carrots

Sometimes you just want something warm, chewy, chunky, hearty and delicious. Things like stew, chili, escarole and sausage… etcetera. I know with the winter we’ve been having, I’ve been craving dishes like that almost every single day! But, let’s face it, we can’t eat sausage, bacon, or ground beef every single day… as much as we’d like to. With this in mind, I recently took my love of escarole, white beans & sausage as inspiration and morphed it into a healthier, but no less satisfying, soup. So here you have my recipe for a Turkey, White Bean & Kale Soup with Roasted Mushrooms & Carrots.

Serves 4-6 as an entree.

*One quick note… If you’d like to make this dish even healthier you can omit the 2tbsp of butter from the soup altogether, and replace the butter from the mushrooms with 2tbsp of olive oil. The butter just makes a richer, more flavorful dish.

Ingredients (soup):
1 1/4lb Ground Turkey
2 Cloves of Garlic, chopped
1/2 Large White Onion, chopped
2tbsp Olive Oil
1 1/2tsp Salt
1 1/2tsp Ground Black Pepper
8c Chopped Kale
2c Dry White Wine
6c Chicken Stock, low sodium
4c Water
2 Bay Leaves
58oz Canned Cannellini Beans, rinsed
2tbsp Unsalted Butter

Ingredients (roasted mushrooms):
1lb Baby Portobello Mushrooms, sliced
3tbsp Butter
1tsp Salt
1/2tsp Ground Black Pepper
1/2tsp Garlic Powder

Ingredients (roasted carrot ribbons):
6 Large Carrots, ribboned
1tbsp Olive Oil
1tsp Granulated Sugar
1tsp Salt
1tsp Ground Black Pepper
1/2tsp Garlic Powder

In a large sauce pot (I use an 8qt) heat the olive oil at medium, add the chopped garlic, onion, and 1/2tsp of salt and saute for 3 minutes, stirring periodically. Increase the heat to high, add the turkey, as well as 1/2tsp of salt and 1tsp of black pepper, and cook until lightly browned, stirring periodically. Add the chopped kale and 1/2tsp each of salt and pepper, cook until the kale is lightly wilted, stirring periodically. Add the wine and simmer on high until reduced by half. Add the chicken stock, water and bay leaves, bring to a boil then reduce heat to medium-high and simmer uncovered for 30 minutes, stirring periodically. Reduce the heat to medium, remove the bay leaves, and add the cannellini beans, simmer uncovered for 45 minutes, stirring periodically. With 5 minutes left add the 2tbsp of unsalted butter and season to taste, if needed (I didn’t, but everyone’s taste is different).

While the soup is simmering you can work on the mushrooms and carrots.

Heat your oven to 375F.

Clean and peel the carrots, then using either a mandolin or peeler ribbon the carrots lengthwise, as thinly as you can. Put the ribbons in a large bowl, then toss with the olive oil and seasoning until evenly coated. Spread the ribbons out on a baking sheet and bake until moderately browned, stirring around periodically to promote even roasting, approximately 25-30 minutes.

In a large saute pan melt 3tbsp of unsalted butter at medium-high heat. Add the sliced mushrooms and seasoning and saute until browned, stirring regularly, approximately 15 minutes.

Set the cooked carrot ribbons and roasted mushrooms aside at room temperature until needed.

Once the soup has finished simmering go ahead and plate it up (or should I say bowl it up?) then top it with the roasted mushrooms and a nest of carrot ribbons.

That’s it, you’re done!

So let’s talk wine pairings. I would strongly recommend sticking with red wine here, preferably something medium to full bodied and on the rustic side. Think Rhone Valley, Languedoc, Piemonte, Valle D’Aosta, Rioja, Chinon from the Loire… you get the picture. If you absolutely have to go white, then it better be full bodied and able to hold its own! California Chardonnay, skin-fermented Pinot Gris or Vermentino, dry Trebbiano, oak aged Malvasia or Rioja Blanco… something along those lines. You can’t walk into this party with a light crisp Pinot Grigio! Here are a few wines that I would recommend.

Hermanos de Peciña Crianza 2009, Rioja, Spain – The Crianza is a blend of 95% Tempranillo, 3% Graciano and 2% Garnacha aged for two years in neutral American oak, and an additional two years in bottle. In the glass is a medium to full bodied wine of deep garnet hue. The bouquet reveals aromas of black cherry, cassis, fennel frond and subtle potpourri. On the palate are distinct notes of ripe cherry, blackberry and tart bramble fruit, as well as nuances of leather and nutmeg, with beautifully integrated acidity and soft tannins giving balance and backbone. Truly a beautiful wine and an unbelievable value. PP Score: 91 (Retail $18-22) For more information on Peciña and this particular wine see my article here.

Piaugier Côtes du Rhône Rouge La Grange 2013, Rhone, France – Piaugier is a small producer primarily located in and around the village of Sablet (with additional small holdings in Gigondas) currently run by a husband and wife team that is extraordinarily humble and sweet. The Côtes du Rhône Rouge La Grange is their entry level offering made from a blend that is predominantly Grenache, as well as small amounts of Syrah, Cinsault and Carignan. In the glass you’ll find a medium bodied wine of ruby hue with purple edging. On the nose are aromas of cherry, cassis, dried herbs and cracked peppercorn. The palate opens with notes of dark cherry and tart bramble fruit with moderate acidic presence, transitioning into slightly spicy, earthy, herbal middle, finally leading into a lush finish of macerated fruit and pantry spice, rounded out by chewy tannins. A pleasant offering for the price point. PP Score: 88 (Retail $11-13) *Practicing Organic

Cantalupo “Agamium” Colline Novaresi 2010, Piemonte, Itlay – Cantalupo was established by the Arluno family back in 1969, but they had been producing wine from their vineyards in around the village of Ghemme for centuries. The Agamium (which translates to Ghemme in Latin) is their entry level bottling, made from 100% Nebbiolo sourced from the vineyards of Carella, Baraggiola and Valera. Agamium is meant to be friendlier and softer than their higher tiers wines, and should be consumed young. On the palate you’ll find beautiful notes of dark cherry, fresh fig, garden herbs, tobacco and pantry spice with subtle acidity and soft tannins completing the picture. This is truly a pretty wine that is wonderful with food, but could easily be consumed alone. PP Score: 87 (Retail $15-18)

There you have it, my hearty, delicious, stomach & soul warming and moderately healthy (even more so if you take out the butter… lol) soup recipe. I hope you’ve enjoyed the read, and I certainly hope you’ll make the recipe and try some of my wine recommendations. As always, new content is coming soon. In the meantime crack open a rustic old world red, sit back, and relax. Life is short, enjoy it!

Buon Appetito!!!

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