Name: Tuscan Turkey and White Bean Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb. ground turkey (or ground chicken, sausage, lean ground beef, or meatless grounds); 1 cup minced shallots (or yellow onion); 3 garlic cloves, minced; 4 packed cups chopped kale, stems and ribs removed; 2 Tbsp. extra-virgin olive oil; 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. kosher salt; 1/2 tsp. 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, such as cannellini beans) (do not drain); 1/4 cup heavy cream; 1/4 cup grated Parmesan cheese, plus more for garnish; Crusty bread (such as sourdough or baguette)

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Introduction

This Tuscan Turkey and White Bean Skillet is a hearty, flavorful one-pan meal perfect for weeknights. Combining lean ground turkey, tender white beans, and nutrient-rich kale, it’s both comforting and nutritious. A touch of cream and Parmesan adds a luscious finish to this rustic Italian-inspired dish.

A close-up view of a creamy stew in a white pot with a gray rim, filled with layers of ground meat, bright red tomato chunks, dark green kale leaves, and pale white beans, all mixed in an orange-tinted thick broth; the textures range from soft cooked vegetables and meat crumbles to slightly firm beans and wilted kale leaves scattered evenly across the surface, resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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. kosher salt
1/2 tsp. 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, such as cannellini; 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

Step 1: Heat olive oil in a large sauté pan over medium heat. Add shallots or onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 1 more minute. Add ground turkey and spread it evenly across the pan. Let it cook undisturbed until the bottom is browned, about 4 to 5 minutes, then stir and break the meat into small pieces.
Step 2: Create a well in the center of the pan and add tomato paste, oregano, fennel seeds, and crushed red pepper flakes. Cook for 1 minute until the tomato paste begins to caramelize, stirring to combine with the meat. Cook for 2 more minutes until aromatic. Season with salt and black pepper.
Step 3: Pour in the vegetable broth, fire-roasted tomatoes (with their juice), white beans (with their liquid), and kale. Increase the heat to bring the mixture to a simmer and cook uncovered for 12 minutes, allowing flavors to meld and the kale to wilt.
Step 4: Stir in heavy cream and grated Parmesan cheese. Continue simmering uncovered for about 3 more minutes, until the sauce thickens and becomes creamy. Taste and adjust seasoning as needed.
Step 5: Serve hot, garnished with additional Parmesan cheese if desired, alongside crusty bread to soak up the sauce.

Tips & Variations

Substitute ground chicken, sausage, or plant-based grounds if you prefer. For deeper flavor, use a beef or chicken broth instead of vegetable broth.
Add chopped sun-dried tomatoes for extra tang and richness.
Use kale stems in a soup or stock rather than discarding to reduce waste.
For a spicier dish, increase the crushed red pepper flakes gradually to your taste.
Serve with polenta or over cooked pasta for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. If the mixture thickens too much when cold, add a splash of broth or water when reheating to loosen the sauce.

How to Serve

A white pan filled with a thick stew made of several layers of ingredients mixed together. The base is a rich orange-red sauce with soft textures. Mixed in are scattered small white beans and chopped bright red tomato chunks. There are bits of finely ground brown meat spread throughout. Dark green leafy kale pieces are also visible, adding color contrast with their rough texture. Small pieces of translucent cooked onion are mixed in as well. The pan is on a white marbled surface with some tiny scattered black pepper spots visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground turkey with plant-based meat alternatives or extra beans and vegetables to maintain protein and texture.

Is it necessary to use fire-roasted tomatoes?

Fire-roasted tomatoes add a smoky depth and enhance the flavor, but you can use regular diced tomatoes if that’s what you have on hand.