Fall Minestrone with Turkey & Squash

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 8 plus leftovers

Ingredients

  1. 2 tsp (10 mL) olive oil
  2. 1 lb (500 g) ground turkey or chicken
  3. 2 celery stalks, finely diced
  4. 1 acorn squash, peeled and finely diced
  5. 1 onion, finely diced
  6. 28oz ( 796 mL) 1 can diced tomatoes
  7. 3 cups (750 mL) vegetable broth
  8. 1 cup (250 mL) small pasta, such as ditalini
  9. 1 bunch kale, stems removed, leaves finely chopped
  10. 19 oz (540 mL) 1 can Romano or kidney beans, drained and rinsed
  11. 1/4 cup (60 mL) chopped fresh basil, to serve
  12. 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.