Turkey Minestrone

Dairy Free
Health score
6%
Turkey Minestrone
30 min.
16
166kcal

Suggestions

Looking for a hearty and delicious way to start your meal? Look no further than this mouthwatering Turkey Minestrone soup! Not only is this recipe dairy-free, making it perfect for those with dietary restrictions, but it's also incredibly easy and quick to whip up, taking only 30 minutes from start to finish. With a generous serving size of 16 portions, this soup is perfect for sharing with friends and family.

Each bowl of Turkey Minestrone is packed with flavor, thanks to a delightful combination of ingredients such as lean ground turkey, hot Italian turkey sausage, a variety of frozen mixed vegetables, and zesty Italian stewed tomatoes. To satisfy your carb cravings, the soup also contains cooked elbow macaroni, while kidney beans provide a protein-packed boost. The use of chicken broth and cider vinegar adds depth and zest, while dried basil and oregano enhance the overall aroma and taste.

This versatile soup can be enjoyed as a comforting antipasti, a nutritious starter, a satisfying snack, or a filling main course. With a caloric breakdown of 25.64% protein, 21.75% fat, and 52.61% carbohydrates, it's a well-balanced meal that will leave you feeling satisfied and nourished. So why not give this delicious and dairy-free Turkey Minestrone a try? Your taste buds will thank you!

Ingredients

  • 16 ounces kidney beans rinsed drained canned
  • tablespoons canola oil 
  • cups chicken broth 
  • tablespoons apple cider vinegar 
  • 1.5 cups elbow macaroni cooked
  • 1.5 cups elbow macaroni cooked
  • teaspoon basil dried
  • 0.5 cup parsley fresh minced
  • 10 ounces savory vegetable mixed frozen
  • 10 ounces savory vegetable mixed frozen
  •  garlic clove minced
  • 0.5 pound pd of ground turkey lean
  • 0.7 cup onion chopped
  • teaspoon oregano dried
  • pinch pepper 
  • 0.5 teaspoon salt 
  • 0.5 pound turkey sausage italian hot
  • 28 ounces stewed tomatoes italian canned
  • medium zucchini sliced

Equipment

  • pot

Directions

  1. In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes.
  2. Add the next six ingredients; cook until meat is no longer pink.
  3. Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.

Nutrition Facts

Calories166kcal
Protein25.64%
Fat21.75%
Carbs52.61%

Properties

Glycemic Index
26.4
Glycemic Load
6.94
Inflammation Score
-8
Nutrition Score
13.360869537229%

Flavonoids

Apigenin
4.04mg
Luteolin
0.02mg
Isorhamnetin
0.33mg
Kaempferol
0.07mg
Myricetin
0.29mg
Quercetin
1.45mg

Nutrients percent of daily need

Calories:165.92kcal
8.3%
Fat:4.15g
6.38%
Saturated Fat:0.83g
5.16%
Carbohydrates:22.58g
7.53%
Net Carbohydrates:18.18g
6.61%
Sugar:3.87g
4.3%
Cholesterol:17.07mg
5.69%
Sodium:740.05mg
32.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11g
22%
Vitamin A:2095.78IU
41.92%
Vitamin K:36.77µg
35.02%
Vitamin C:17.44mg
21.14%
Selenium:14.44µg
20.62%
Manganese:0.39mg
19.55%
Iron:3.3mg
18.35%
Fiber:4.4g
17.6%
Vitamin B3:3.23mg
16.16%
Phosphorus:146.8mg
14.68%
Vitamin B6:0.29mg
14.5%
Potassium:406.97mg
11.63%
Vitamin B2:0.18mg
10.6%
Copper:0.21mg
10.45%
Magnesium:41.01mg
10.25%
Vitamin B1:0.15mg
10%
Zinc:1.25mg
8.34%
Folate:31.79µg
7.95%
Vitamin E:0.84mg
5.63%
Calcium:53.07mg
5.31%
Vitamin B5:0.47mg
4.71%
Vitamin B12:0.15µg
2.51%