Fall Minestrone with Turkey & Squash

8 plus leftovers
Easy
Soups

Characteristics

Without nuts

Nutritional Facts Per Serving

170
Calories
13 g
Protein
20 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 cup
  • Amount For Serving % Daily Value
  • Calories 170
  • Lipides 4 g
    • Saturated fat  1 g
  • Sodium  430 mg
  • Carbs 20 g
    • fiber  3 g
    • Sugar  4 g
  • Protein 13 g

Ingredients

  • 2 tsp (10 mL) olive oil
  • 1 lb (500 g) ground turkey or chicken
  • 2 celery stalks, finely diced
  • 1 acorn squash, peeled and finely diced
  • 1 onion, finely diced
  • 28oz ( 796 mL) 1 can diced tomatoes
  • 3 cups (750 mL) vegetable broth
  • 1 cup (250 mL) small pasta, such as ditalini
  • 1 bunch kale, stems removed, leaves finely chopped
  • 19 oz (540 mL) 1 can Romano or kidney beans, drained and rinsed
  • 1/4 cup (60 mL) chopped fresh basil, to serve
  • 2 tbsp (30 mL) finely grated Parmesan cheese, to serve

Method

  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.
  2. Add celery, squash and onion. Cook until slightly softened, about 3 min.
  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.
  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.

Related Recipes