- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 8 plus leftovers
Ingredients
- 2 tsp
- olive oil
- 10 mL
- 1 lb
- ground turkey or chicken
- 500 g
- 2
- celery stalks, finely diced
- 1
- acorn squash, peeled and finely diced
- 1
- onion, finely diced
- 28 oz
- 1 can diced tomatoes
- 796 mL
- 3 cups
- vegetable broth
- 750 mL
- 1 cup
- small pasta, such as ditalini
- 250 mL
- 1
- bunch kale, stems removed, leaves finely chopped
- 19 oz
- 1 can Romano or kidney beans, drained and rinsed
- 540 mL
- 1/4 cup
- chopped fresh basil, to serve
- 60 mL
- 2 tbsp
- finely grated Parmesan cheese, to serve
- 30 mL
Method
- Step 1
- Heat oil in large saucepan over high heat. Add turkey or chicken and cook, breaking up with wooden spoon, until no pink remains, about 5 min.
- Step 2
- Add celery, squash and onion. Cook until slightly softened, about 3 min.
- Step 3
- Add tomatoes, vegetable broth and 3 cups (750 mL) water. Bring to a boil. Add pasta and cook until al dente, 10 to 11 min.
- Step 4
- Stir in kale and beans. Cook until kale is wilted and beans are heated through, about 5 min. Ladle into bowls and garnish with basil and Parmesan cheese.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 cup/250 mL):
- Calories:
- 170
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 20 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Protein:
- 13 g
- Sodium:
- 430 mg
