INGREDIENTS:

• 2 tsp olive oil, divided

• 1 lb ground turkey or chicken

• 2 tsp chile powder

• 1 tsp each ground cumin and dried oregano

• 1/2 tsp sea salt

• 1 large yellow onion, chopped

• 2 cups stemmed and chopped kale

• 4 green onions, chopped, light and dark green parts divided

• 1 stalk celery, chopped

• 1 small jalapeño chile pepper, seeded and minced

• 4 cloves garlic, minced

• 2 cups low-sodium chicken broth

• 1 15-oz can unsalted cannellini or great northern beans, drained and rinsed

PREPARATION:

1. In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.

2. In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

3. Divide among bowls and sprinkle with dark green parts of green onion.