2¼ cups organic jarred tomato sauce (I used a sauteed onion and garlic variety)
1 cup unsweetened milk alternative, divided
2½ cups sliced carrots (1/4" thick coins)
15 oz. can cannellini beans, drained, rinsed
1½ teaspoons sea salt, divided**
¼ teaspoon ground black pepper
2 slices gluten free bread (Udi's White Loaf)
1 pound lean groun turkey (white meat)
4 cups finely chopped kale leaves
Instructions
Place the stock, tomato sauce, and ⅔ cup almond milk into a soup pot. Whisk together.
Add in the sliced carrots, beans, ½ teaspoon sea salt, and black pepper. Bring to a boil. Reduce heat to a simmer.
Place the bread slices into a bowl. Cover with the remaining ⅓ cup almond milk. Allow to sit for 2 minutes. Mash up with a fork to create a paste. Stir in ¼ teaspoon sea salt. Fold in the ground turkey meat. Form miniature meatballs (about 1 teaspoon is size). Drop the meatballs directly into the soup.
Cook the soup for 1 hour.
Turn the heat off. Stir in the chopped kale. Serve.
Notes
**You may adjust the salt content up or down depending on the sodium levels of the broth used. I suggest seasoning the soup in small ¼ teaspoon increments until the desired taste is achieved.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/beans-greens-italian-meatball-soup