Minestrone With Turkey Meatballs and Escarole
Makes: 4 servings
Prep
15 mins
Cook
26 mins
View Nutrition Facts
Ingredients
- 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
Directions
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.
