Turkey Minestrone Soup
Simple minestrone soup for a cold, winter's night.
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Ingredients
- 1 lb ground turkey organic, pastured
- 4 tbl olive oil extra virgin
- 3 carrots diced
- 3 celery diced
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 tbl sea salt
- 2 tsp dried basil
- 2 tsp fresh ground pepper
- 4 cup chicken bone broth or beef broth
- 2 cup water
- 1 can navy beans or cannellini
- 2 cans diced tomatoes 15 oz jars
- 1 cup short grain brown rice Lundenburg
- Pecorino Romano or Parmesan cheese optional
Instructions
- In a large Dutch Oven or saucepan, add olive oil. Brown the turkey until cooked through.
- Add the diced vegetables (except garlic) and cook until softened, about 4-6 minutes on medium heat.
- Add the garlic and cook for about 30 seconds. Next, add in the balance of ingredients through rice.
- Check the soup midway through. If the rice has absorbed too much water, just add another cup or two of water or bone broth.
- Sprinkle with Pecorino Romano or Parmesan, or leave out for Whole30/Paleo compliant.