Description
A hearty and nourishing minestrone soup loaded with protein from ground turkey and beans, perfect for chilly evenings.
Ingredients
Scale
- 1 pound Italian seasoned ground turkey
- 1 can diced tomatoes
- 1 can chickpeas
- 1 can kidney beans
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups organic chicken broth
- 1 cup gluten-free pasta
- 1 tablespoon dried herbs (basil, oregano, thyme, parsley)
- Sea salt, to taste
- Black pepper, to taste
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the ground turkey and break it apart with a spatula. Cook until browned, about 5-7 minutes.
- Once the turkey is browned, toss in the diced onion and minced garlic. Cook until the onion turns translucent, about 3-4 minutes.
- Add chopped carrots and celery, stirring to combine. Cook for about 5 minutes, allowing them to soften slightly.
- Pour in the can of diced tomatoes, chickpeas, and kidney beans. Stir everything together and allow to meld for about 5 minutes.
- Add in the chicken broth, bring to a boil, and stir in the gluten-free pasta. Lower the heat and simmer for about 15-20 minutes until the pasta is al dente.
- Season with salt, black pepper, and dried herbs. Serve warm, garnished with parsley if desired.
Notes
Make-ahead and storage instructions: This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 80mg
Keywords: soup, minestrone, high protein, healthy dinner, comfort food
