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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.
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Nutrition Facts

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