Minestrone with Turkey Meatballs and Escarole

Prep Time

15 minutes

Cooking Time

30 minutes


4 people


2 tsp. olive oil 

2 carrotssliced

¼ cup of diced red onion 

2 garlic cloves

 ¼ tsp. salt 

1 small can tomato paste 

Pinch of chile pepper flakes 

1 small head of escarole (or any green leaf vegetable)

 4 cups low sodium chicken broth

2 cups water 

¾ cup of whole wheatpasta (or brown rice pasta) 

12 precooked frozen turkey meatballs (I like traderJoe’s) 

½ cup of navy beans (or any beans) 

1 tsp lemon juice 

¼ tsp. ground blackpepper 

¼ cup grated parmesan


1. Warm olive oil in a large dutch oven (pot) over medium heat. Stir in carrots, onion, garlic and pinch of salt. Sauté until onion is translucent, about 5 minutes. Add the tomato paste and chile flakes, stir one minute. Mix in the escarole.

2. Add the chicken stock and water to the pot. Bring to a boil. Add the pasta and simmer 5 minutes. Add the meatballs and beans and simmer 8 minutes or until the meatballs are heated through. Mix in the lemon juice, black pepper and remaining salt. Ladle into bowls and top with Parmesan cheese before serving.