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Turkey minestrone

Turkey minestrone


2 slices reduced-sodium bacon, chopped (try Hormel Black Label)
1 small zucchini, diced
4 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons tomato paste
6 cups unsalted chicken or turkey stock (homemade, or try Swanson’s brand)
1 (15-ounce) can no‑salt‑added white beans, such as cannellini or navy beans, rinsed and drained
1 bay leaf
1/2 cup uncooked whole wheat ditalini or small elbow pasta
4 cups baby spinach, roughly chopped
2 cups cooked skinless turkey breast, cut into 1/2‑inch pieces
1/4 teaspoon  ground black pepper 
8 tablespoons  freshly grated Parmesan cheese 


In a large nonstick saucepan or Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Drain and discard fat.

Add the zucchini, celery, onion and garlic; cook, stirring, until onion is translucent, 5-8 minutes. Stir in tomato paste and cook, stirring, 1 minute longer.

Add stock, beans, and bay leaf; bring to a boil. Add the pasta and simmer until just tender, 8-10 minutes. Stir in spinach, turkey and pepper; continue cooking until spinach is wilted, 5 minutes. Serve, sprinkling a tablespoon of grated Parmesan on top of each portion.




Prep Time


Cook Time

Nutrition facts

Serving Size 1 cup
Calories 210
Fat 4 g
Sat Fat 1.5 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 300 mg
Carbohydrate 23 g
Fiber 6 g
Protein 18 g

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