Lately it seems as though monsoon season has arrived in Arkansas. I’m a little ashamed to complain, especially considering the terrible flooding that has gone on with our Louisiana friends.

But y’all, I think I’m gonna’ mildew. It’s true.

This past week I was pulling together the ingredients for what was originally intended to be a side dish, but the chilly weather of the rainy day just called for soup. So braised cannellini beans with kale became Cannellini Beans, Kale and Turkey Meatball Soup using some leftover tasty turkey meatballs I made up for Gerber recently.


It happens like that sometimes. A lot.

Even though hot weather has returned for its last march around Earth for 2016, this soup was just too good not to go ahead and share.

Almost an afterthought was the garnish of Basil-Oregano Pesto which I pulled together with fresh herbs from the garden. My herbs are pretty confused about the weather as well.




Cannellini Beans Kale and Turkey Meatball Soup


  • 1 15-ounce can cannellini beans, drained and rinsed
  • 3 Tablespoons olive oil
  • 1 fennel bulb, trimmed, cored and diced
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 fresh thyme sprigs
  • 2 cups vegetable broth
  • 4 cups kale, ribs removed and thinly shredded
  • 1 Tablespoon minced flat-leaf parsley
  • Kosher salt
  • Freshly cracked black pepper
  • Leftover turkey meatballs, however many you desire.


  1. In a 4-quart stock pot, warm olive oil over medium-high heat.
  2. Sauté fennel and onion until softenened.
  3. Add the garlic and cook for about 1 minutes, stirring constantly.
  4. Add the thyme sprigs and broth.
  5. Bring to a simmer and simmer for 20 minutes.
  6. Add drained beans and leftover turkey meatballs; simmer covered for another 20 minutes before serving.


Of you don't happen to have any leftover turkey meatballs handy and don't want to make any, use those frozen ones you can find at your local grocery. Make sure they are the fully cooked variety:)