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Hearty Mediterranean Ground Turkey Stew

Kathleen R. Coffey
A protein-packed, fiber-rich Mediterranean stew featuring lean ground turkey, creamy cannellini beans, and nutrient-dense kale, simmered in a savory tomato broth with olives and fresh herbs.
Perfect for quick weeknight dinners, meal prep, or a satisfying, healthy lunch.
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6

Equipment

  • 1 Dutch oven or large heavy-bottom pot

Ingredients
  

  • 1 large onion finely chopped
  • 5 garlic cloves minced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound extra-lean ground turkey
  • 1 teaspoon Italian seasoning
  • 14 ounces canned diced tomatoes low sodium
  • 2 cans 14 ounces each cannellini beans, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 4 cups coarsely chopped kale packed
  • 3/4 cup pitted olives halved
  • Juice of 1/2 lemon
  • 1/2 cup fresh basil finely chopped
  • 1/2 cup fresh parsley finely chopped

Instructions
 

  • Prepare Aromatics: Heat your Dutch oven or large heavy-bottom pot over medium heat.
    Add 1 tablespoon of extra-virgin olive oil and allow it to warm until shimmering. Add the finely chopped onion and minced garlic.
    Stir occasionally, cooking for about 5 minutes until the onions are soft, fragrant, and translucent.
    This step builds the base flavor for the stew, so avoid rushing—allow the garlic to gently toast without burning.
  • Brown the Turkey: Add the 1 pound of extra-lean ground turkey to the pot. Using a spatula, break the meat into small crumbles.
    Stir consistently for 4–5 minutes, ensuring the turkey browns evenly and cooks through.
    Sprinkle in 1 teaspoon of Italian seasoning and continue stirring for another 30 seconds to release the herbs’ aroma.
    This browning step is crucial for deep flavor development in the stew.
  • Incorporate Tomatoes and Beans: Pour in the 14-ounce can of diced tomatoes along with the 2 cans of rinsed and drained cannellini beans.
    Add 1 cup of low-sodium chicken broth to create a flavorful cooking liquid.
    Season the mixture with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and add 2 bay leaves. Stir thoroughly to combine all ingredients.
  • Simmer the Stew: Bring the mixture to a gentle boil over medium-high heat.
    Once boiling, reduce the heat to low and cover the pot with a lid.
    Let the stew simmer for 20 minutes. This slow simmer allows the flavors to meld beautifully, the beans to absorb some of the tomato broth, and the turkey to remain tender.
    Stir occasionally to prevent sticking or scorching at the bottom of the pot.
  • Add Greens and Olives: Turn off the heat and immediately add 4 cups of coarsely chopped kale, 3/4 cup of halved olives, and the juice of 1/2 lemon.
    Stir gently to combine. Cover the pot and let it sit for a few minutes to allow the kale to wilt evenly.
    The residual heat will soften the greens without overcooking them, keeping their vibrant color and nutrients intact.
  • Finish with Fresh Herbs: Add 1/2 cup each of finely chopped basil and parsley to the stew.
    Stir gently to mix them throughout. Let the stew sit for an additional 5–10 minutes, covered, to let the fresh herbs infuse the dish with a bright, aromatic flavor.
    Remember to remove the bay leaves before serving. This final step elevates the dish with fresh, layered Mediterranean flavors.
  • Serve and Enjoy: Scoop the stew into bowls while hot. Pair with crusty bread or serve over a small portion of rice if desired.
    The combination of protein, fiber, and fresh greens makes this stew both filling and nourishing.
    The texture should be hearty but not heavy, with the beans providing creaminess, turkey adding protein, and kale offering a slightly chewy, earthy bite.

Notes

  • For the best flavor, use fresh herbs whenever possible; dried herbs can be substituted in a pinch, but fresh basil and parsley bring brightness and aroma.
  • Be gentle when adding kale at the end—allowing it to wilt slowly prevents it from becoming mushy and preserves its vibrant color and nutrients.
  • Drain and rinse canned beans thoroughly to reduce excess sodium and prevent a too-salty stew.
  • Adjust seasoning at the end after adding lemon juice and olives; the acidity and brine can enhance or slightly alter the overall flavor balance.
  • This recipe is highly adaptable—feel free to swap kale with spinach or chard, or use green beans for variation.