- Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add turkey and cook for 12-13 minutes, breaking into pieces and stirring every few minutes.
- Add diced tomatoes, water, beans, thyme, salt, pepper, bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Turn off the heat and add lemon juice, olives and kale, then stir, cover and let stand a few minutes or until kale is wilted. Add basil and parsley, stir again and it’s best to let the flavours “marry” each other for 10 minutes or so. Discard the bay leaves and serve hot.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.