INGREDIENTS
2 cans
cannellini beans
6 cups
chicken broth
3 tbsp
extra virgin olive oil
1 lb
ground turkey
1 tsp
chili powder
1/2 tsp
pepper flakes
1 small
onion
1 large
carrot
2
celery stalks
1 small
bulb fennel
2 cloves
garlic
2 tsp
thyme leaves
14 oz
canned tomatoes
2 oz
parmigiano reggiano rind
1
bay leaf
2 cups
butternut squash
1 bunch
tuscan kale
1 serving
parmesan cheese
2 1/2 tsp
kosher salt