Turkey Meatball Minestrone + Parmesan Ciabatta Crostini
Last week, I took a little break from my computer while vacationing with my family in Costa Rica. It was an absolutely amazing trip and the perfect opportunity to rest, relax, disconnect, and catch up on my reading and family time. Somehow with all that sleep and time in the sun, I still managed to come home with a cold. I'm sure a lot of you can relate to feeling under the weather right now - 'tis the season for getting sick! And when I'm sick, the last thing I want to do is spend time cooking dinner and cleaning up a bunch of dishes. Trying to decide what easy meal to make for dinner, I flipped through the latest issue of Cooking Light for inspiration and started drooling over their recipe for Chickpea and Sausage Minestrone. There's just nothing better than a hearty, healthy soup when you're sick, and an added bonus is that it's usually just a one-pot clean-up. I happened to have most of the ingredients on hand, but instead of sausage, I decided to use my favorite Trader Joe's Frozen Turkey Meatballs. These are great because they're low-cal, high protein, super tasty, and really easy to throw a soup while it's cooking.
This soup did not disappoint. It's got SO much flavor, a little spice, fresh herbs, and tons of veggies - exactly what I was craving. And what's better with soup than a crunchy, cheesy crostini to dip in the hot broth? I did my own take on the Cooking Light Ciabatta Parmesan Toasts to make them just a bit lighter and more flavorful, and they turned out so delicious. Best part - this whole meal was done in about 20 minutes.
This soup is definitely my new go-to. Whether I'm sick or not, it's just the perfect hearty, healthy comfort food. Feel free to use the Turkey Meatballs like I did, or substitute ground turkey or sausage, or go meatless for a healthy vegetarian dinner.
Ok let's do it, Turkey Meatball Minestrone, ready set go!
Adapted from Cooking Light's Chickpea and Sausage Minestrone
3/4 cup uncooked small shell pasta
1 tbsp extra virgin olive oil
1 package Trader Joe's frozen Turkey Meatballs
1 package Mirepoix (or 1 cup diced onion, 1 cup diced carrot, 1/2 cup diced celery)
2 tbsp fresh flat-leaf parsley - chopped
2 teaspoons fresh thyme - chopped
1/4 tsp crushed red pepper
5 garlic cloves - chopped
1 (15-ounce) can fire-roasted diced tomatoes
1 (15 ounce) can garbanzo beans - drained and rinsed
4 cups low-sodium chicken broth
Salt & pepper to taste
Parmesan Ciabatta Crostini
fresh ciabatta bread - sliced
1 garlic clove
Drizzle of olive oil
Freshly shaved parmesan cheese
1 tsp fresh thyme
Hope this soup gets you through cold season! Enjoy!
2/28/2014 09:25:52 am
I made this Friday during our first rainy stormy day. It was wonderful. The fact that exact measurements aren't required is a bonus. It is so easy and delicious. My husband said it tasted like the Minestrone from our favorite Italian restaurant. It was very hearty and together with the ciabatta crostinni made a perfect supper for this cold, nasty wet, day. thank you
3/1/2014 09:21:48 am
Hi Ruth! I'm SO happy you tried this recipe and that you and your husband enjoyed it. You're right - it's the perfect dinner for this rainy weather we've been having! Very comforting and hearty. Thanks for the sweet comment!
Your comment will be posted after it is approved.
Leave a Reply.
July 28th, 2016
Almond Milk Matcha Lattes
June 23, 2017
Almond Butter Cup Smoothie
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.