Fall minestrone with turkey and squash
Autumn is here, with leaves crunching under our feet and pumpkin lattes!
But above all, autumn is the perfect time to enjoy a delicious hot soup. Is there a more comforting dish than this succulent meal on those slightly colder days? It not only warms our bodies, but it also warms our hearts!
That's why you must try this easy-to-make fall minestrone soup recipe with turkey and squash, bursting with flavor and color! It's like a soft, warm blanket for the soul!
Serves : 8 plus leftovers
Prep Time : 15 mins
Total Time : 40 mins
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
- 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.
- Add celery, squash and onion. Cook until slightly softened, about 3 min.
- 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.
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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