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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition 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