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Serves: 8 plus leftovers
ground turkey or chicken
celery stalks, finely diced
acorn squash, peeled and finely diced
onion, finely diced
1 can diced tomatoes
small pasta, such as ditalini
bunch kale, stems removed, leaves finely chopped
1 can Romano or kidney beans, drained and rinsed
chopped fresh basil, to serve
finely grated Parmesan cheese, to serve
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.
Add celery, squash and onion. Cook until slightly softened, about 3 min.
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.
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.
Per serving (1 cup/250 mL):