Ingredients
Units
Scale
- 1 pound ground turkey
- 1 medium onion, chopped
- 3 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 6 cups chicken broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, brown the ground turkey over medium heat until fully cooked.
- Add the onion, carrots, celery, and garlic; sauté until the vegetables are tender, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, kidney beans, zucchini, green beans, oregano, basil, and season with salt and pepper.
- Bring the soup to a boil, then reduce heat and let simmer for 20-25 minutes.
Notes
This soup is adaptable; feel free to use seasonal vegetables or swap turkey for lentils for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg