Minestrone Soup

Ingredients

• 2-3 tbsp olive oil

• 1 yellow onion, chopped

• 2 large carrots, chopped

• 3 ribs celery, chopped

• 1/4 cup tomato paste

• 3-4 cups chopped vegetables (I used green beans and zucchini)

• 3 large cloves garlic, minced

• 1 tbsp dried oregano

• 1 tbsp dried thyme

• 1 28 ounce can fire roasted diced tomatoes

• 8 cups low sodium chicken broth (use vegetable broth for a vegan/vegetarian version)

• 2 teaspoons red pepper flakes

• Salt & pepper

• 1 cup dry Banza chickpea pasta

• 1 lb ground turkey

• 1 15 ounce can cannellini beans, drained and rinsed

• 4 cups baby spinach

• juice of 1 lemon

8 servings

Calories~306 kcal

Protein~21 g

Carbs~23 g

Fat~13 g

Fiber~6 g

Total recipe

Calories~2,450 kcal

Protein~165 g

Carbs~185 g

Fat~105 g

Fiber~44 g

Directions

1. Heat olive oil in a large dutch oven or soup pot over medium heat. Add onion, carrots, celery, garlic, tomato pasta & season well with salt and pepper. Saute for about 3-4 minutes.

2. Add in ground turkey to brown, breaking up with a wooden spoon or sptatula.

3. Add vegetables, oregano, thyme and more salt and pepper.

4. Add diced tomatoes and broth and bring to a simmer. Simmer for about 10 minutes.

5. Add pasta and beans and simmer for 15-20 minutes or until the pasta is cooked to your liking.

6. Remove from the heat and stir in greens and lemon. Add more salt and pepper to taste.