Description
A hearty and healthy twist on the classic Italian minestrone, utilizing lean turkey and a rainbow of vegetables for a comforting, nutrient-dense meal.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained
- 1/2 cup small pasta (ditalini or shells)
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Stir in garlic, oregano, and basil. Cook for 1 minute until fragrant.
- Add diced tomatoes and vegetable broth. Bring to a boil, then reduce to a simmer.
- Add the shredded turkey and stir. Simmer for 10 minutes.
- Stir in kidney beans and pasta. Cook until pasta is al dente (about 10-12 minutes).
- Fold in fresh spinach and stir until wilted. Season with salt and pepper.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-American