This is a quick weeknight bowl built on smoked turkey breast sliced and warmed into creamy white beans and aromatics. The honey in the meat adds body to the broth, and garlic toast becomes dinner's anchor. Nothing elaborate, just a warm plate that comes together in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 830 calories a serving, 46 g protein, 81 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 12 oz smoked turkey breast into half-inch pieces. Heat 2 tablespoons oil in a wide skillet over medium-high and add the turkey, stirring once, until the edges brown lightly, about 4 minutes. While it cooks, mince 4 cloves garlic.4 min
2. Drain and rinse one 15 oz can of white beans and add them to the turkey along with the garlic, 1/2 cup water, and a pinch each of salt and pepper. Simmer gently until the beans are warmed through and the broth thickens slightly, about 8 minutes. While it cooks, toast 4 slices bread until golden and rub each with the cut side of a halved garlic clove if you have another.8 min
3. Stir 2 tablespoons butter into the beans and taste for salt and pepper. Divide the warm bean mixture between two bowls and serve with the garlic toast alongside for soaking up the broth.

Note Swap the beans for canned chickpeas or lentils if you have them. The bowl keeps in the fridge for two days. Serve with a sharp green salad or wilted spinach on the side to stretch it into something more substantial.