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Minestrone With Turkey Meatballs and Escarole

Rated : 
 by 22 people
Makes: 4 servings Prep 15 mins Cook 26 mins View Nutrition Facts


  • 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.

Minestrone With Turkey Meatballs and Escarole
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