65 min Medium

Recommended product

Recommended product

Chopped Tomatoes 26.6oz

1 box

A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatos!

EXPLORE
65 min
Preparation time
Medium
Difficulty
Ingredients for 6 people
Chopped Tomatoes 26.6oz1 box
Cannellini beans1 can, rinsed and drained
Carrots2 peeled and chopped
Celery stalks2 chopped
Chopped fresh parsley1 cup
Dry bay leaves2
Dry thyme1 ½ tsp
Extra virgin olive oilto taste
Garlic cloves4 chopped
Ground turkey¾ lb
Parmesan cheese1 rind
Red onion1 medium, chopped
Salt and pepperto taste
Small pasta2 cups, cooked according to package instructions and drained
Sweet paprika1 tsp
Torn fresh basil leaves½ cup
Water7 cups (or 4 cups no-sodium vegetable broth and 3 cups of water)
Yellow summer squash1 diced
Zucchini1 diced
Preparation

A simple summer minestrone, augmented with ground turkey and fresh herbs, makes the perfect one-pot meal. Just add your favorite crusty bread to serve!

1. Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots, and celery. Cooking, stirring regularly, for 5 minutes.
2. Add garlic and ground turkey (break turkey up with wooden spoon.) Season with salt, pepper, and 1 tsp sweet paprika. Cook, stirring occasionally until turkey is fully cooked through.
3. Add Pomì Chopped Tomatoes, water, zucchini, yellow squash, bay leaves, thyme, and Parmesan rind.
4. Bring to a boil for 5 minutes, then reduce heat to low, cover and let simmer for 25 minutes or so.
5. Uncover and add cannellini beans. Cook for another 5 to 7 minutes until beans are incorporated and warmed through.
6. Add the cooked pasta before serving, and let that cook through up to 5 minutes until warmed.
7. Off heat, stir in parsley and basil.
8. Serve hot with your favorite crusty bread.

Recipe by Suzy Karadsheh of TheMediterraneanDish.com

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