EATING
Turkey minestrone
Turkey minestrone
Ingredients
| 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 |
Directions
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.
8
Servings
20 MINUTES
Prep Time
30 MINUTES
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 |
