2 lbs ground turkey

2 lbs ground Italian sausage

2 tbsp butter

3 tbsp all-purpose flour

1 head garlic, minced

6 Roma tomatoes, diced large

2 (14 oz) containers Trader Joe’s Mirepoix blend (or use 3 carrots, 2 celery stalks, and 1 small sweet onion, diced)

1 tube tomato paste (about 4.5 oz)

6 cups chicken broth (add more if you like a thinner soup)

2 cans Cannellini or Great Northern beans, drained

3 large handfuls of kale, roughly chopped

1 tsp dried thyme

½ tsp kosher salt (more to taste)

½ tsp red pepper flakes (optional, for heat)

½ tsp dried oregano

½ tsp freshly cracked black pepper

½ tsp olive oil (for sautéing)

2 bay leaves

Zest and juice of 1 lemon

In a large soup pot, brown the ground turkey and Italian sausage over medium-high heat until fully cooked. Remove the meat and set aside.

In the same pot, add the olive oil, then melt in the butter. Whisk in the flour and cook for 1–2 minutes until golden.

Add the minced garlic and stir until fragrant, about 1 minute. Stir in the tomato paste and cook for another 2 minutes.

Add the diced Roma tomatoes and the Mirepoix blend (or the diced carrots, celery, and onion). Cook for 5–6 minutes, stirring occasionally, until softened.

Season with thyme, oregano, red pepper flakes, salt, and black pepper. Stir and cook for 1 minute to let the spices bloom.

Return the cooked meats to the pot and pour in the broth. Add the bay leaves and beans, stirring to combine. Bring to a gentle boil, then reduce the heat and let the soup simmer, covered, for 15–20 minutes.

Stir in the kale and cook for 2–3 minutes, just until wilted. Remove the bay leaves.

Turn off the heat and stir in the zest and juice of 1 lemon. Taste and adjust seasoning as needed, adding more salt, pepper, or spices to suit your preference.

Serve warm with crusty bread for dipping.