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Preparation time
15 minutes
Total time:
40 minutes
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Ingredients
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10 mL (2 tsp.) olive oil
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450 g (1 lb.) ground turkey or chicken
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To taste, salt and pepper
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2 stalks celery, diced
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1 acorn squash, peeled and finely diced
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1 onion, chopped
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796 mL (28 oz.) diced tomatoes (1 can)
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750 mL (3 cups) vegetable broth
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250 mL (1 cup) small pasta, like orzo
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1 bunch kale, leaves only, finely chopped
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540 mL (19 oz.) white beans, drained and rinsed (1 can)
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60 mL (¼ cup) minced fresh basil, as garnish
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30 mL (2 tbsp.) finely grated Parmesan, as garnish
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Directions
- Heat oil in a large saucepan over high heat. Add the turkey or chicken and fry, breaking meat apart with a wooden spoon until no longer pink, about 5 minutes. Season with salt and pepper.
- Add the celery, squash, and onion. Cook until vegetables are slightly softened, about 5 minutes.
- Stir in the tomatoes, broth, and 750 mL (3 cups) of water. Bring to a boil. Add pasta and cook until al dente, about 10 or 11 minutes.
- Add the beans and kale. Cook until kale is wilted and bean are hot, about 5 minutes. Season with salt and pepper to taste. Serve in bowls, garnished with basil and Parmesan.
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