Turkey minestrone soup
Prep Time
Price Per Serving
Cooking Mode
10 mL (2 tsp.) tsp. olive oil
450 g (1 lb.) lb. ground turkey ou chicken
To taste salt and pepper
2 céleri
1 courge acorn, pelée et finement coupée
1 oignon, haché
796 mL (28 oz.) oz. tomates en dés
750 mL (3 cups) cup bouillon de légumes
250 mL (1 cup) cup petite pâte, comme orzo
1 chou frisé, feuilles seulement, finement ciselé
540 mL (19 oz.) oz. haricots blancs, égouttés et rincés
60 mL (¼ cup) cup basilic frais haché
30 mL (2 tbsp.) tbsp. Parmesan râpé finement
10 mL (2 tsp.) tsp. olive oil
450 g (1 lb.) lb. ground turkey ou chicken
To taste salt and pepper
2 céleri
1 courge acorn, pelée et finement coupée
1 oignon, haché
796 mL (28 oz.) oz. tomates en dés
750 mL (3 cups) cup bouillon de légumes
250 mL (1 cup) cup petite pâte, comme orzo
1 chou frisé, feuilles seulement, finement ciselé
540 mL (19 oz.) oz. haricots blancs, égouttés et rincés
60 mL (¼ cup) cup basilic frais haché
30 mL (2 tbsp.) tbsp. Parmesan râpé finement
Directions
1Heat oil in a large saucepan over high heat. Add the turkey or chicken and fry, breaking meat apart with a wooden spoon until no longer pink, about 5 minutes. Season with salt and pepper.
2Add the celery, squash, and onion. Cook until vegetables are slightly softened, about 5 minutes.
3Stir in the tomatoes, broth, and 750 mL (3 cups) of water. Bring to a boil. Add pasta and cook until al dente, about 10 or 11 minutes.
4Add the beans and kale. Cook until kale is wilted and bean are hot, about 5 minutes. Season with salt and pepper to taste. Serve in bowls, garnished with basil and Parmesan.
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Personal Note
Personal Note