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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
minutes
Cook Time
1
hour
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.