Minestrone Soup

This Minestrone Soup with Ground Turkey & Calabrian Chilies is a cozy, flavor-packed twist on the classic. It’s loaded with tender veggies, beans, and a savory tomato broth, while a touch of Calabrian chilies adds just the right amount of heat. The Parmesan rind and herb bundle infuse the soup with rich, deep flavors, and a squeeze of lemon at the end keeps it bright and balanced. Serve it with crusty bread and plenty of freshly grated Parmesan for an easy and delicious weeknight dinner!

Ingredients:

• 2 tbsp olive oil, divided

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• Salt & black pepper, to taste

• 1 tsp dried oregano

• 2 tbsp Dan-O’s Italian-O seasoning, to taste

• 1 tsp Calabrian chilies (to taste)

• 1 lb ground turkey

• 3 tbsp tomato paste

• 6-8 cloves garlic, minced (to taste)

• 1/2 cup dry white wine

• 6 cups vegetable broth (or 4 cups broth + 2 cups water)

• 1 (28-oz) can whole San Marzano tomatoes, crushed by hand

• 1 medium Yukon Gold potato, diced

• 1 Parmesan rind

• 1 herb bundle (3 springs thyme and 1 sprig rosemary tied together)

• 2 bay leaves

• 1 (15-oz) can kidney beans, drained & rinsed

• 1 (15-oz) can cannellini beans, drained & rinsed

• 1 zucchini, diced

• 1 cup green beans, trimmed & cut into 1-inch pieces

• 1-2 cups uncooked ditalini pasta

• 2 cups kale, chopped

• Juice from ½ lemon

• 1 cup freshly grated Parmesan, plus more to serve

• Crusty bread, for serving

  
  

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt, black pepper, oregano, Dan-O’s Italian-O, and Calabrian chilies. Sauté for about 5 minutes until softened.

2. Push the veggies to the side, adding another drizzle of oil if needed. Add ground turkey, season with salt, pepper, and more Dan-O’s, and let it sit undisturbed for a few minutes to develop a crust. Flip, break it up with a wooden spoon, and cook through.

3. Clear a space in the center and add the tomato paste. Let it caramelize for 2 minutes, then stir everything together. Add garlic and cook for 30 seconds until fragrant.

4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce for 1-2 minutes.

5. Add vegetable broth, crushed tomatoes, and diced potatoes. Season again with salt, pepper, and more Dan-O’s.

6. Drop in the Parmesan rind, herb bundle, and bay leaves. Bring to a boil, then reduce heat and let it simmer on low for 20 minutes.

7. Stir in kidney beans, cannellini beans, zucchini, and green beans. Simmer for another 10-15 minutes until vegetables are tender.

8. While the soup is simmering, cook your pasta in salted water according to package instructions. Drain and set aside.

9. Remove the herb bundle and Parmesan rind (if you can find it). Stir in the kale and let it wilt for about 2 minutes.

10. Finish with freshly grated Parmesan and lemon juice. Adjust seasoning to taste.

11. Serve over the cooked pasta and garnish with more parmesan, black pepper, and lemon juice. Serve with crusty bread and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6-8