Turkey, Kale and White Bean Soup

"This soup is YUMMY" said Eyla. Ok maybe it sounded more like this "numnumnum". But I knew what she meant!!! I was inspired to create this soup as I was cleaning the kitchen... I emptied some containers in the pantry by cooking some beans and there was fresh kale in the fridge from the farmers market... So this is what I threw together. You will notice in the picture there are some different coloured beans in the soup and that's just because I was cleaning out the pantry :)

I hope you like it as much as we did.

8 cups water, divided
1 package of turkey (made into balls by adding salt, pepper, garlic and onion powder and parsley)
1 large yellow onion, thinly sliced
4 carrots peeled and diced
4 celery stalks diced
6 cloves of garlic smashed and chopped
Salt and ground black pepper to taste
7 cups cooked white beans (cannellini, navy or great northern), divided
1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

Heat 1/4 cup water in a large pot over medium heat. Add turkey balls and cook, stirring occasionally, until liquid has evaporated and meat is just browned, about 10 minutes. Add onions, carrot, celery, garlic, salt and pepper and cook, stirring often, until softened, about 10 minutes more. (Add a generous splash of water to the pot if onions begin to stick.)

Meanwhile, put 3 cups beans and 2 cups water into a blender and purée until smooth; set aside. Add remaining water to meat mixture in pot and bring to a boil, scraping up any browned bits. Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes. Uncover, add remaining 4 cups beans, bean puree, salt and pepper and simmer until hot throughout, about 5 minutes more.