Turkey Minestrone
3
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
Minestrone is a traditional, brothy Italian soup made with vegetables, beans, and pasta. Traditionally it doesn’t include meat, but we’ve added a few crumbled meatloaves for extra flavor and protein in this surprisingly hearty soup. If you don’t have ditalini pasta, you can substitute another small pasta shape, such as orzo or elbow macaroni.
Ingrédients
Canola oil
1 tbsp(s)
Onion
½ cup(s), chopped
Carrots
½ cup(s), thinly sliced
Celery
⅓ cup(s), thinly sliced
Garlic
2 clove(s), large, finely chopped
No-salt-added chicken stock
3 cup(s)
No salt added diced tomatoes
14½ oz
Canned low sodium red kidney beans
15 oz, rinsed and drained
Kosher salt
½ tsp(s)
Italian seasoning
½ tsp(s)
Pasta, ditalini, dry
2 oz, a scant 1⁄2 cup
Zucchini
1 medium, chopped
Muffin-Pan Turkey Meatloaves
3 muffin(s), crumbled
Instructions
1
In a large saucepan heat oil over medium-high heat. Add onion, carrot, celery, and garlic; sauté 3 minutes. Stir in chicken stock, tomatoes, beans, salt, and Italian seasoning; bring to a boil, occasionally stirring and scraping up browned bits from bottom of pan. Add pasta and zucchini; reduce heat to medium, and cook until pasta and vegetables are tender, 13 to 15 minutes. Stir in crumbled meatloaves; cook until heated through, 1 to 2 minutes.
2
Per serving (1¾ cups)
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