🌱 One way to boost protein and extra flavor would be to add leftover turkey (I unfortunately did not have turkey to add, but I know it would be amazing!!)

~ TO ADD TURKEY: Use 1 can of Great Northern Beans (instead of 2 cans) + 1 cup shredded turkey

RECIPE:
– 1/2 cup red onion, diced
– 4 tbsp unsalted butter
– 1/2 tsp crushed garlic
– 1/3 cup flour (if you need a gluten-free option, I used Bob Red’s Mill 1-1 Baking Flour)
– 3 cups low-sodium vegetable broth
– 1 cup milk of choice
– 2 cans (30 oz) great northern beans
– 1 cup shredded carrots
– 2 cups raw kale
– 1/2 tsp garlic powder
– 1/2 tsp red pepper flakes
– 1/2 tsp Italian seasoning
– 1/4 tsp salt
– 1/4 tsp black pepper

COOKING INSTRUCTIONS:
1. Add red onion, butter, and garlic to a large pot on medium heat
2. Once red onion is slightly browned, add flour, vegetable broth, and milk. Stir consistently to avoid flour clumps (after ~ 10 min the sauce should be thickened)
3. Add great northern beans and carrots, stir
4. On low-medium heat, add kale. Cover for ~5 min until kale has softened
5. Add garlic powder, red pepper flakes, Italian seasoning, salt, and black pepper
6. Stir and enjoy 🙂

Store in the refrigerator for 3-4 days, or freeze for up to 3 months 🙂