white bean turkey kale

1/2  cup		large onion, finely chopped
5		garlic cloves,s minced
1  teaspoon		olive oil, extra virgin
1/2  lb.		ground turkey, extra lean
1  cup		water, boiling
14  ounces		cannellini beans, drained & rinsed
2  teaspoons		oregano or thyme, dried
3/4  teaspoon		salt
1/2  teaspoon		black pepper, ground
3/4  serving		kalamata olives, pitted and sliced in halves
4  cups		kale, coarsely chopped & packed
1/2  cup		parsley, chopped
1  cup		Imagine Natural Creations Organic Free Range Chicken Broth

Tip: Click on the ingredient links to learn the nutritional information for all the white bean turkey kale ingredients. The serving size for any ingredient in white bean turkey kale may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 broth, beans, , salt, pepper, , then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Turn off the heat olives and kale, then stir, cover and let stand a few minutes or until kale is wilted. Add parsley, stir again and it's best to let the flavors "marry" each other for 10 minutes or so. serve hot.