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Minestrone With Turkey Meatballs and Escarole

Minestrone With Turkey Meatballs and Escarole

Nutrition Facts
  • cal. (kcal) 340
Minestrone With Turkey Meatballs and Escarole
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 26 mins
  • Carb Grams Per Serving: 30


  • 2 teaspoons olive oil
  • 2 carrots, sliced
  • 1/4 cup diced red onion
  • 2 garlic cloves, chopped
  • Pinch plus 1/4 teaspoon salt
  • 1 teaspoon tomato paste
  • Pinch chile pepper flakes
  • 1 small head escarole, cored and chopped
  • 4 cups low-sodium chicken stock
  • 2 cups water
  • 3/4 cup whole-wheat elbow pasta
  • 12 precooked frozen turkey meatballs
  • 1/2 cup canned navy beans
  • 1 teaspoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan


  1. Warm the olive oil in a large Dutch oven over medium heat. Stir in the carrots, onion, garlic and pinch of salt. Saute until onion is translucent, about 5 minutes. Add the tomato paste and chile flakes; stir 1 minute. Mix in the escarole.
  2. Add the chicken stock and water to the pot; bring to a boil. Add the pasta and simmer 5 minutes. Add the meatballs and beans and simmer 8 minutes or until meatballs are heated through. Mix in the lemon juice, black pepper and remaining salt. Ladle into bowls; top with the Parmesan before serving.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 340 cal., 15 g total fat (4 g sat. fat), 30 g carb. (6 g fiber), 27 g pro.

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