Minestrone with Turkey Meatballs and Escarole
recipe found in Fitness Magazine online
|A little too many noodles but still really tasty and healthy!|
2 teaspoons olive oil
2 carrots, sliced
1/4 cup diced red onion
2 garlic cloves, chopped
Pinch plus 1/4 teaspoon salt
1 teaspoon tomato paste
Pinch chile pepper flakes
1 small head escarole, cored and chopped
4 cups low-sodium chicken stock
2 cups water
3/4 cup whole-wheat elbow pasta
12 precooked frozen turkey meatballs
1/2 cup canned navy beans
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Warm the olive oil in a large Dutch oven over medium heat. Stir in the carrots, onion, garlic and pinch of salt. Saute until onion is translucent, about 5 minutes. Add the tomato paste and chile flakes; stir 1 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 meatballs are heated through. Mix in the lemon juice, black pepper and remaining salt. Ladle into bowls; top with the Parmesan before serving.
Karl's reaction: "Wow, there are a lot of noodles in here! This isn't bad. I like it a lot. Has a little bite but I like it."
My take: Considering I put 3 cups of noodles in versus 3/4 cups (pregnancy brain) this still turned out really good. I'd make this again, especially since it was so easy to make!