Fall Minestrone with Turkey & Squash

  • Prep Time 15 min
  • Total Time 40 min
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (1 cup/250 mL):
  • Calories 170
  • Fat 4 g
  • Saturated Fat 1 g
  • Carbs 20 g
  • Sugar 4 g
  • Protein 13 g
  • Cholesterol 0 mg
  • Fibre 3 g
  • Sodium 430 mg

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