Instant Pot Turkey Tuscan Kale Soup with Homemade Sourdough Croutons

Good food is even better when it’s shared. This recipe is from a fellow CSA member.

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Instant Pot Turkey Tuscan Kale Soup

INGREDIENTS

• 1 Tbsp avocado oil
• 1 small to medium yellow onion, chopped
• 4 cloves of garlic, minced
• 6-8 cups of chicken bone broth
• 1 large turkey breast, fresh or frozen
• 1 cup dry navy beans
• 1 large sweet potato, cubed
• 8 sprigs of fresh thyme, with leaved removed from stem
• Salt and pepper to taste
• 1-2 Tbsp fresh lemon juice
• Fresh parsley, for garnish
• Homemade croutons, for serving
• Parmesan cheese, for serving

DIRECTIONS

1. Sauté onion and garlic with avocado oil in an Instant Pot until softened.
2. Add bone broth, turkey breast, navy beans, salt, and pepper to Instant Pot. Pressure cook on high for 40 minutes. Allow for natural pressure release or at least 10 minutes.
3. Remove turkey breast and add sweet potatoes and thyme to Instant Pot. Turn Instant Pot to sauté mode and boil sweet potatoes until softened.
4. While potatoes are cooking, dice or shred turkey breast.
5. Once potatoes are softened, add turkey back into the pot with lemon juice.
6. Serve in bowls topped with fresh parsley, homemade croutons, and parmesan cheese.

Homemade Sourdough Croutons

INGREDIENTS

• 4-5 slices of dry sourdough bread, cut into ½ inch cubes
• 3-4 Tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Place sourdough bread cubes on a baking sheet, drizzle with olive oil, sprinkle spices on top, and toss bread to evenly distribute.
3. Bake for 25-30 minutes or until bread is starting to get lightly brown and start to crisp.
4. Serve on top of soup or salad.