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White Bean Soup with Turkey

A quick and easy soup with big flavor from beans, kale, a little bacon, and smoked turkey--great for a hearty lunch or supper.


  • 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
  • 3/4 ounce Fond de Poulet Gold® or Glace de Poulet Gold® dissolved in 2 cups hot water
  • 4 slices bacon
  • 1 large bunch kale, torn into bite-size pieces
  • 2 medium red potatoes, cut in large dice
  • 1 medium red onion, diced
  • 1 clove garlic, thinly sliced
  • 1/2 pound smoked or roasted turkey, diced (about 2 cups)
  • 1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
  • Salt and ground black pepper


  1. Purée the beans and dissolved Fond de Poulet Gold® or Glace de Poulet Gold® in a food processor or blender until smooth and set the mixture aside.
  2. Cook the bacon in a soup pot over medium heat.  Remove the bacon from the pot and set it aside, leaving the drippings in the pot.
  3. Add the kale, potatoes, and onion to drippings in the pot and cook, stirring, for a minute or so.  Add the garlic and cook, stirring, for 2-3 minutes more.
  4. Stir in the puréed beans, turkey, and dissolved Veggie-Stock Gold®; bring the soup to a boil over high heat.   Reduce the heat to medium and simmer 10 minutes, stirring occasionally, until the potatoes are cooked through.  While the soup is simmering, chop the bacon, then add it at the end of the cooking time.  Season the soup to taste with salt and pepper.
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Classic French Stocks and Sauces