Name: Summer Minestrone
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil, divided; 2 cloves garlic, minced; 1 sweet onion, diced; 2 carrots, peeled and diced; 1 rib celery, diced; 1/2 teaspoon dried thyme; 8 cups chicken stock; 2 bay leaves; 3/4 cup ditalini pasta; 2 medium zucchini, halved and sliced; 3 cups baby spinach; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley leaves; 1 pound ground turkey breast; 1/3 cup Panko breadcrumbs; 1/4 cup freshly grated Parmesan; 2 cloves garlic, minced; 1 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes (optional); Kosher salt and freshly ground black pepper, to taste

Description

A hearty yet light summer soup filled with fresh vegetables, tender pasta, and flavorful turkey meatballs finished with bright lemon.

Ingredients

Scale

2 tablespoons olive oil, divided
2 cloves garlic, minced
1 sweet onion, diced
2 carrots, peeled and diced
1 rib celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock
2 bay leaves
3/4 cup ditalini pasta
2 medium zucchini, halved and sliced
3 cups baby spinach
3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
1 pound ground turkey breast
1/3 cup Panko breadcrumbs
1/4 cup freshly grated Parmesan
2 cloves garlic, minced
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste

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Instructions

In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes. Season with salt and pepper and mix until combined. Roll into 30-32 small meatballs.
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Brown meatballs in batches for 2-3 minutes on all sides. Transfer to a paper towel-lined plate.
Add remaining olive oil to the pot. Add garlic, onion, carrots, and celery. Cook 3-4 minutes until tender. Stir in thyme.
Add chicken stock and bay leaves. Bring to a boil. Stir in pasta and meatballs. Reduce heat and simmer 10-12 minutes until pasta is tender and meatballs are cooked through.
Stir in zucchini and spinach. Cook 2 minutes until spinach wilts.
Stir in lemon juice and parsley. Season to taste and serve immediately.

Notes

Do not overmix the turkey to keep meatballs tender.
Cook pasta separately if planning to freeze.
Add extra broth when reheating if needed.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 820mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg