Photo, Erik Putz. Food styling, Matthew Kimura. Prop styling, Madeleine Johari.
A mix of ground turkey, sautéed carrots and onions, mixed beans and pasta makes for a delicious winter soup.
Ingredients
-
2 tsp
olive oil
-
1
onion
, chopped
-
1
carrot
, chopped
-
2 tsp
Italian seasoning
-
3/4 tsp
salt
-
1/4 cup
tomato paste
-
450 g
lean
ground turkey
-
1
540 mL can mixed
beans
-
1/2 cup
short
Pasta
, such as ditali or tubetti
-
1
142 g pkg
baby spinach
, (about 8 cups)
-
1/2 cup
finely grated
Parmigiano-Reggiano cheese
Instructions
1. Heat a large pot over medium. Add oil, then onion, carrot, seasoning and salt. Season with pepper. Cook, stirring occasionally, until onion is soft, 4 to 6 min. Add tomato paste and turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 4 to 5 min.
2. Stir in beans and liquid, 4 cups water and pasta. Bring to a boil over medium-high and cook, stirring occasionally, until pasta is tender, about 10 min. Stir in spinach and cook until just wilted, about 1 min.
3. Divide minestrone among bowls and sprinkle with cheese.
Nutrition (per serving)
- Calories
- 309,
- Protein
- 23 g,
- Carbohydrates
- 33 g,
- Fat
- 10 g,
- Fibre
- 6 g,
- Sodium
- 636 mg.
- Excellent source of
- Iron
Kitchen Tip:
If making ahead, cook pasta separately following package directions and stir in just before serving. Simmering a piece of Parmigiano-Reggiano rind in the soup adds depth of flavour and umami notes. Remove rind before serving.
