• Wash and dry all produce. • Peel and mince garlic. Trim, peel, and cut carrot into a small dice. Halve, peel, and cut shallot into a small dice. Remove and discard any large stems from kale; chop leaves into bite-size pieces if necessary. Drain and rinse beans. Quarter lemon.

• Heat a drizzle of oil in a large pot over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until browned, 2-4 minutes (it’ll cook through later). Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Add garlic and cook until lightly browned, 1-2 minutes. • Transfer turkey mixture to a plate.

• Heat a drizzle of oil in same pot over medium heat. Add carrot and shallot; cook, stirring occasionally, until softened, 8-10 minutes. (TIP: If veggies begin to brown too quickly, reduce heat to medium low.) Season with remaining Tuscan Heat Spice and a pinch of salt and pepper.

• Stir in stock concentrates, half the kale, 21/2 cups water, and 1/2 tsp salt. (For 4 servings, use all the kale, 5 cups water, and 1 tsp salt.)

• Cover pot, then increase heat to high and bring to a boil. Once boiling, uncover and stir in turkey mixture and beans. • Reduce heat to medium low and cover. Continue cooking until turkey is cooked through, 5 minutes more.

• Stir a big squeeze of lemon juice into soup. Taste and season with salt and pepper. • Divide soup between bowls. Serve with remaining lemon wedges on the side.