Turkey ups the satisfaction and yum factor in this kale-and-spinach mix.
- 1 tbsp. extra-virgin olive oil
- 2 large onions, halved and thinly sliced
- 1 tsp. coarse salt
- 6 c. coarsely chopped kale (from about 12 oz, stems and ribs removed)
- 10 c. baby spinach (two 5-oz clamshells)
- 3 large garlic cloves, minced
- ¼ tsp. red pepper flakes
- 4 c. low-sodium chicken broth
- ¼ c. plus 2 tbsp. grated Parmesan cheese
- 2 tbsp. lemon juice
- 2 c. shredded cooked turkey (skin removed)
- 4 slices whole wheat baguette
- Heat oven to 375°F. Heat 2 tbsp. oil in a large pot over medium-high heat. Add onions and salt and cook, stirring, until onions are golden brown, about 8 min. Stir in kale and spinach by the handful (let each batch wilt before adding the next), garlic, and red pepper flakes. Cook, stirring, 5 min. Add broth and 2 tbsp. Parmesan and bring to a boil. Reduce heat and simmer, 10 min.
- In batches, puree soup in a blender with lemon juice until just smooth. Return to pot. Stir in turkey. Bring to a simmer over medium-high heat.
- Sprinkle bread with 2 tbsp. Parmesan. Bake on a baking sheet until golden brown.
- Ladle soup into bowls and top with toasts. Sprinkle with remaining 2 tbsp. Parmesan; drizzle with remaining tbsp. oil.
424 cal, 18 g fat (4 g saturated), 35 g protein, 34 g carb, 7 g sugar, 7 g fiber, 956 mg sodium, 77 mg cholesterol per serving
This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.