This Minestrone Soup recipe was inspired by the Thug Kitchen Cookbook. This cookbook is hysterical and a hoot to read even if you aren’t planning on cooking.
MO PROTEIN, MO MUSCLES
This soup is perfect on a chilly day! I added 2 1/2 lbs of ground turkey to this recipe because protein is important to everyone’s diet and the original recipe was severely lacking in that department. I also changed up the cooking flow and other ingredients to make this a more balanced dish. You should do this as well. If something I suggest doesn’t work for you and your taste buds, then by all means, switch it up! That my friends is the joy of cooking!
Per serving this recipe has 341 calories, 12g fat, 26g carbs and 32g of protein. If you want to decrease the carb content I would just use a 1/2 cup of pasta instead of a full cup and/or omit the lentils. It will make the soup less hearty however it will also cut the carb count significantly.
GLUTEN-FREE & VEGETARIAN
If you are vegetarian, simply omit the meat and carry on! If you are gluten-free just use a gluten-free pasta and you are good to go! I have found gluten-free pasta in the local supermarket in various different brands and sizes.
I served this with fresh Parmesan cheese and a nice loaf of crusty bread. If you are watching your carbohydrate intake, just cut the bread and you are golden! With the addition of ground turkey, you are getting your fill of protein and a ton of veggies! If you are cooking this with children in mind, I suggest getting some fun pasta shapes, they’ll get a kick out of that!
Products I love to use when making this recipe:
Hamilton Beach Can Opener – this thing ROCKS.
- 2.5 lbs ground turkey
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots sliced into half moons
- 3 ribs of celery chopped
- 1 large potato peeled & diced
- 1 tsp minced fresh rosemary
- 2 tsp minced garlic
- pinch red pepper flakes
- 1 bay leaf
- 14.5 oz low salt diced tomatoes
- 1/2 cup dried lentils
- 7 cups vegetable broth
- 2 tsp salt (to taste)
- 1 cup small pasta shapes
- 5 cups shredded green cabbage or kale or spinach
- 2 tsp red wine vinegar
- juice of 1/2 lemon
- 1/3 cup chopped fresh parsley
- 1/4 cup minced fresh basil
- ground pepper (to taste)
- parmesan cheese (optional)
- crusty bread (optional)
add olive oil to skillet on medium heat for about 30 seconds. add garlic for another 30 seconds.
add onion, carrots, celery and potato and saute for about 4 minutes.
add ground turkey and cook until no longer pink about 6 minutes. season with 1/2 tsp salt & 1/2 tsp Pepper while cooking (or to taste). Drain.
grab large soup pot and add skillet mixture to pot.
add rosemary, red pepper flakes, bay leaf, diced tomatoes, lentils and broth to pot and bring to a gentle boil.
reduce to heat to low, cover and cook until potato and lentils are tender, about 10-15 minutes.
add salt, pasta and cabbage. cover and cook until pasta is how you like it. about 8-10 minutes. (please note: if using kale, do not add until the next step)
add vinegar and lemon juice and stir the pot!
remove from heat, add parsley and basil and let the pot sit for another minute or two.
remove bay leaf and serve! Top with parmesan cheese, serve with crusty bread and Enjoy!!
- 341 calories
- 12g fat
- 26g carbs
- 32g of protein