We tried this Melissa Clark recipe: https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?smid=ck-recipe-iOS-share&cgs=c This soup contains simple ingredients, but yields surprisingly complex, layered flavors.
We followed the recipe closely. Our modifications: first, the greens, we used 1/2 a bunch of curly kale from Whole Foods. We included the stems, chopped them, and sauteed them with the onion and carrot.
Second, we doubled the microplaned ginger to 2 Tbsp and 1.5 tsp ground cumin. We also followed the tip to smash some of the canned beans (we used cannelini) to thicken the soup.
Third, we had only half a cup of fresh herbs: we added finely minced cilantro, parsley, and celery fronds.
Finally, at the end of cooking, we added a dash of sugar for balance.
The lemon juice and fresh herbs made a big difference. The soup also tasted like it was simmered with Parmesan rind, even though none was added. This was delicious and will be added to our regular rotation. (Mar. 2026)
Cooking Adventures 