Fall Minestrone with Turkey & Squash
Prep Time
Serves
Cooking Mode
2 tsp olive oil
1 lb ground turkey or chicken
2 celery stalks, finely diced
1 acorn squash, peeled and finely diced
1 onion, finely diced
28 oz 1 can diced tomatoes
3 cups vegetable broth
1 cup small pasta, such as ditalini
1 bunch kale, stems removed, leaves finely chopped
19 oz 1 can Romano or kidney beans, drained and rinsed
¼ cup chopped fresh basil, to serve
2 tbsp finely grated Parmesan cheese, to serve
2 tsp olive oil
1 lb ground turkey or chicken
2 celery stalks, finely diced
1 acorn squash, peeled and finely diced
1 onion, finely diced
28 oz 1 can diced tomatoes
3 cups vegetable broth
1 cup small pasta, such as ditalini
1 bunch kale, stems removed, leaves finely chopped
19 oz 1 can Romano or kidney beans, drained and rinsed
¼ cup chopped fresh basil, to serve
2 tbsp finely grated Parmesan cheese, to serve
Directions
1Heat 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.
2Add celery, squash and onion. Cook until slightly softened, about 3 min.
3Add tomatoes, vegetable broth and 3 cups (750 mL) water. Bring to a boil. Add pasta and cook until al dente, 10 to 11 min.
4Stir 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
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Personal Note
Personal Note
