Fall Minestrone with Turkey & Squash

Prep time: 15 min
Total time: 40min
Serves: 8 plus leftovers
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
Per serving (1 cup/250 mL):
calories
170
fat
4 g
saturated fat
1 g
carbs
20 g
sugar
4 g
protein
13 g
cholestrol
0 mg
fibre
3 g
sodium
430 mg

Directions

  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.

  2. Add celery, squash and onion. Cook until slightly softened, about 3 min.

  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.

  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.