Fall Minestrone with Turkey & Squash
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 8 plus leftovers
Ingredients
- 2 tsp
- olive oil
- 10 mL
- 1 lb
- ground turkey or chicken
- 500 g
- 2
- celery stalks, finely diced
- 1
- acorn squash, peeled and finely diced
- 1
- onion, finely diced
- 28 oz
- 1 can diced tomatoes
- 796 mL
- 3 cups
- vegetable broth
- 750 mL
- 1 cup
- small pasta, such as ditalini
- 250 mL
- 1
- bunch kale, stems removed, leaves finely chopped
- 19 oz
- 1 can Romano or kidney beans, drained and rinsed
- 540 mL
- 1/4 cup
- chopped fresh basil, to serve
- 60 mL
- 2 tbsp
- finely grated Parmesan cheese, to serve
- 30 mL
Directions
Step 1
Heat oil in large saucepan over high heat. Add turkey or chicken and cook, breaking up with wooden spoon, until no pink remains, about 5 min.
Step 2
Add celery, squash and onion. Cook until slightly softened, about 3 min.
Step 3
Add tomatoes, vegetable broth and 3 cups (750 mL) water. Bring to a boil. Add pasta and cook until al dente, 10 to 11 min.
Step 4
Stir in kale and beans. Cook until kale is wilted and beans are heated through, about 5 min. Ladle into bowls and garnish with basil and Parmesan cheese.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cup/250 mL):
- Calories:
- 170
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 20 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Protein:
- 13 g
- Sodium:
- 430 mg