Minestrone Soup with Turkey and Kale

Votes: 1

How to Make - Turkey and Kale Minestrone Soup

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 460, total fat 15 G., saturated fats 3 G., proteins 25 G., carbohydrates 58 G., fiber 9 G., cholesterol 30 mg, sodium 1088 mg, sugar 11 G.

This rich, ingredient-rich, and warming minestrone soup is perfect for lunch on cold winter days. It's made with turkey, or more specifically, ground Italian turkey sausage. Remove the casings from the raw sausage, revealing a flavorful meat with all the essential Mediterranean spices. In addition to the turkey, add onions, carrots, tomatoes, chickpeas, small ditalini pasta, and plenty of kale. Kale will infuse this hearty soup with healthy fiber and vitamins. Serve the minestrone with sourdough croutons on top.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups sourdough bread, torn into pieces, crusts removed
2 tablespoons extra-virgin olive oil
2 uncooked Italian turkey sausages (about 170g), casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, crushed
Half a small bunch curly kale, chopped (about 8 cups)
1 can (400 g) of canned chopped tomatoes
1 can (425g) canned chickpeas, drained
3/4 cup ditalini pasta (about 110 g)
4 cups lightly salted chicken broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sourdough bread, kupaty (fried sausages), ground turkey, onions, carrot, garlic, kale, tomato pulp, chickpeas, Ditalini pasta, bouillon

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Toss the bread on a baking sheet with 1 tablespoon of olive oil and season with salt and pepper. Bake, stirring halfway through, until crisp, 15-20 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon, until darkened and browned in spots, 4 to 6 minutes. Add the onion, carrot, garlic, 1/2 teaspoon salt, and some freshly ground black pepper; cook until almost tender, 6 to 8 minutes. Add the kale and cook until wilted completely, about 2 minutes. Add the tomatoes, chickpeas, pasta, chicken broth, and 4 cups water. Cover and bring to a simmer, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper to taste.