Tuscan Turkey and White Bean Skillet
Warm, nourishing, and perfect for busy weeknights, this skillet recipe is the ultimate one-pan comfort meal. Serve with crusty bread and you have a high protein (and high fiber) dinner worth savoring any night of the week.
Servings: 4
Equipment
- Large sauté pan (or skillet)
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 cup minced shallots (or yellow onion)
- 3 garlic cloves, minced
- 1 lb. ground turkey (or ground chicken, sausage, lean ground beef or meatless grounds)
- 2 Tbsp. tomato paste
- 1 1/2 tsp. dried oregano
- 1 tsp. fennel seeds
- 1/4 to 1/2 tsp. crushed red pepper flakes (depending on desired level of spice)
- 1/2 tsp. each kosher salt and cracked black pepper
- 3/4 cup vegetable broth
- 1 (14.5-oz.) can diced fire-roasted tomatoes do not drain
- 1 (15-oz.) can butter beans (or any white bean - cannellini beans also work great) do not drain
- 4 packed cups chopped kale, stems and ribs removed
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Crusty bread for serving (sourdough or baguette)
Instructions
- Heat oil in a large sauté pan over medium heat. Add shallots (or yellow onion) and cook until translucent, about 3 minutes. Stir in garlic and cook 1 more minute.Add ground turkey and, using a wooden spoon or spatula, spread the meat to the edges in an even layer. Let cook until the bottom of the meat is browned, about 4 to 5 minutes. Then stir the turkey, breaking up the meat into small pieces.
- Create a well in the center of the pan and add tomato paste, oregano, fennel seeds, and red pepper flakes; cook 1 minute, until the tomato paste starts to caramelize. Stir to incorporate into meat mixture and cook 2 more minutes, until aromatic. Season with salt and black pepper.Add broth, fire-roasted tomatoes, beans, and kale. Increase heat to bring mixture to a simmer. Gently simmer, uncovered, for 12 minutes.
- Stir in heavy cream and Parmesan cheese. Continue simmering, uncovered, for about 3 more minutes, until the mixture is thick and creamy. Taste and adjust seasonings as needed.Ladle into bowls and garnish with extra grated Parmesan cheese, if desired. Serve with crusty bread.
Notes
- To Store: Let leftovers slightly cool before transferring to an airtight container. Refrigerate for up to 3 days.
- To Reheat: Warm gently on the stovetop with a splash of broth or water to help loosen the sauce. You can also microwave individual portions in 30 second increments until heated through.
- If serving with crusty bread, toast it fresh at mealtime for the best texture.
- To Freeze: Cool completely before transferring to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Let thaw overnight in the fridge before reheating.
Nutrition
Serving: 1.5cups | Calories: 460kcal | Carbohydrates: 26g | Protein: 33g | Fat: 24g | Saturated Fat: 8g | Sodium: 905mg | Fiber: 7g | Sugar: 6g