Easy turkey minestrone soup
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Turkey Minestrone Soup

Simple minestrone soup for a cold, winter's night.
Course Soup
Cuisine American
Keyword minestrone, soup, turkey
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Author Emily Roach

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.