This soup is hearty and comforting when the weather starts to cool. If you don't like kale, feel free to use spinach or chard instead. The spelt berries can also be swapped out for barley or bulgur.
- Pour three tablespoons (45 mL) of olive oil in to a large pot over medium-high heat. When it sizzles, add the diced onion, a few generous pinches of salt and the spelt berries and cook until translucent but not browned, approximately 4-5 minutes.
- Add in the garlic and cook for 1 minute or until fragrant.
- Add in the thyme, oregano, basil, chili, cumin and cinnamon and stir for 30 seconds or until fragrant.
- Pour in the wine and let it reduce while scraping any stuck on bits from the bottom of your pot, approximately 4-5 minutes.
- Add the tomatoes, honey/white sugar/maple syrup and stock, bring to a boil and reduce to a simmer for 15 minutes.
- Add in the beans, turkey, and kale and cook for 5 minutes longer just to heat everything through and wilt the kale. Taste for seasoning and add salt and pepper to taste. Ladle into bowls and serve with olive oil, fresh ground pepper and Parmesan.
- *If you don't have cooked turkey breast or thigh on hand, buy two large thighs (or 1 thigh, 1 breast - both skin on, bone-in) and dry them with paper towel and then coat in a good layer of salt and pepper. Cook in a preheated 400oF oven for 45-50 minutes or until internal temperature reaches 165oF (74oC). Let cool and pull the meat from the bones. Use immediately or store in an air-tight container in the refrigerator for 1 week.