1. Mist dutch oven with cooking spray and heat on medium high. Add turkey, 1/8 tsp salt and 1/4 tsp black pepper and cook, stirring frequently and crumbling with a spoon, until no longer pink, 5-6 minutes. Transfer to a paper towel-lined plate. Mist Dutch oven again with cooking spray and return to medium-high. Add onion and saute for 4-5 minutes, stirring occasionally, until lightly browned. Add garlic, herb blend and pepper flakes, stirring constantly, for 30 seconds. Add broth, 2 cups water, tomatoes, remaining 1/8 tsp salt and remaining 1/2 tsp black pepper. Cover and bring to a simmer.
2. Once simmering, add squash. When liquid returns to a simmer, reduce heat to medium, then cover and simmer for 5 minutes. Add kale and continue simmering until both vegetables are tender, 10-15 minutes more ( if you have very tender kale, such as Lacinato, simmer squash for 10 minutes before adding). Add beans and turkey and simmer until heated through, about 1 minute. Remover from heat and stir in vinegar. divide among bowls and sprinkle with basil (if using).
I doubled recipe
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 44.8mg||14 %|
|Sodium 472.8mg||16 %|
|Potassium 1042.4mg||27 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 22.5g|
|Protein 15.3g||22 %|
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Calories per serving: 211
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