INGREDIENTS

2 tablespoons extra virgin olive oil

1 large sweet yellow onion, finely diced

1 large stalk celery, finely diced

1 cup leek, diced fine

1 medium carrott, peeled and finely diced

1 pint cherry tomatoes, cut in half

4 heaping cups kale, stems removed, cut into small pieces

4 cups turkey pieces, shredded or chopped

6 cups chicken broth

1 can (15 ounces) white beans (or 1 cup Pearl (Israeli) Couscous)

1 tablespoon fresh basil, chopped fine

1/8 taspoon red pepper flakes

salt and pepper to taste

cup grated Parmesan, Romano, Asiago or Pecorino cheese

INSTRUCTIONS

  1. In a medium soup pot, heat olive oil on medium high heat. Sauté onion, garlic and celery until tender. Stir in tomatoes and potato. Add bay leaves and peppercorn and stir to combine. Add chicken broth, mushrooms and either pearl couscous or white beans. Add turkey and kale. Bring to a boil, and then reduce heat to a simmer. Cook for about 15 minutes. (If soup becomes too thick, add more broth or water.) Meanwhile, slice bread and drizzle with olive oil. Place on grill or grill pan to char. When soup is done, season soup with salt and pepper to taste. Sprinkle cheese on bowls of soup and serve with grilled bread.