Contents of your meal kit:
mirepoix (onion, carrot, celery)
chorizo spice blend
smoky tomato stock base
bay leaf & thyme sprig
Cookware needed: large saucepan or stockpot with a lid
- Heat a small amount of oil in a saucepan or stockpot over medium heat. When oil is hot, sauté mirepoix for 2-3 minutes or until softened. Add ground turkey along with chorizo spice blend and use a spoon or spatula to break up the meat as it cooks. When turkey is no longer pink, add smoky tomato stock base and water (see note). Drop thyme and bay leaf into the broth, increase heat, and bring to a boil.
- While waiting for the broth to boil, slice fingerling potatoes crosswise into ¼-inch thick coins. When the water is boiling add potatoes, reduce heat to simmer, cover and set a timer for 10 minutes.
- Meanwhile, rinse and drain white beans. Set aside. After 10 minutes, check potatoes. When the potatoes are tender, remove bay leaf and thyme sprigs. Add white beans and mustard greens to the soup. Cover and simmer about 5 minutes or until greens are tender and beans are heated through.
- To thicken the soup, use the back of a spoon or potato masher to crush some of the beans and potatoes.
- Before serving stir a big squeeze of lemon juice into the soup. Taste and add salt & pepper as needed.
- Ladle soup into bowls and top with manchego cheese, and a drizzle of olive oil.
- When the recipe calls for water, add: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.
- Adding an acidic element (like lemon juice or vinegar) to a dish before seasoning is a great way to brighten the flavor. In turn, you’ll end up needing less salt overall.