10/28/2025
HIGH PROTEIN MINESTRONE SOUP
Did you know that Body Science offers FREE nutritional guidance to all clients who join our studio???
INGREDIENTS
1 tbsp. olive oil
1 1/2 cup (3 medium) carrots, sliced
1 1/2 cup (3 stalks) celery, sliced
1 cup (1 small) onion, chopped
1 tbsp. (3 cloves) garlic, minced
1 lb. lean Italian ground turkey
6 cups organic chicken broth
1-15 fl. oz. can diced tomatoes
1-8 fl. oz. can tomato sauce
15 fl. oz. can (1 ½ cup) kidney beans, drained and rinsed
15 fl. oz. can (1 ½ cup) chickpeas, drained and rinsed
3 tbsp. fresh parsley (or 1 tbsp. dried parsley)
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. sea salt (more to taste)
1/2 tsp. black pepper
1 cup (4 oz. dry) gluten-free shells or macaroni
DIRECTIONS
Heat olive oil in a large saucepan or stock pot over medium heat.
Add carrots, onion, and celery; cook for 2-3 minutes until onion is translucent.
Add garlic and ground turkey and cook until no longer pink.
Add broth, diced tomatoes, tomato sauce, kidney beans, chickpeas, and spices.
Reduce heat to low, and simmer for 20 minutes.
Add pasta and cook for another 7-8 minutes until al dente.
Garnish with parmesan, a squeeze of lemon, or red pepper flakes if desired.
Serve hot! Leftovers will keep in the fridge up to one week or in the freezer at least a month.
Enjoy 💪 especially as the weather gets colder
