Turkey and vegetable minestrone with white beans and brown rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey and vegetable minestrone with white beans and brown rice

Lean & Clean, Mediterranean, Dairy-Free, Gluten-Free, Soy-Free, Diabetes-Friendly, Family-Friendly

2 Servings, 500 Calories/Serving

30–45 Minutes

Can you pack more healthful ingredients into one dinner? Tomatoes, turkey, white beans, brown rice, vegetables, and fennel demonstrate just how delicious a healthy meal can be.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup quick-cooking long-grain brown rice
  • 10 ounces ground turkey
  • 4 sprigs organic fresh thyme
  • 1 or 2 cloves organic peeled fresh garlic
  • ½ cup cooked white beans
  • 2 organic celery ribs
  • 1 or 2 organic yellow squash or zucchini (about 6 ounces total)
  • 6 ounces organic cherry or grape tomatoes
  • 1½ teaspoons fennel seeds

Nutrition per serving

Calories: 500, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 0g, Saturated Fat: 4g (20% DV), Cholesterol: 100mg (33% DV), Sodium: 180mg (8% DV), Carbohydrates: 58g (19% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a large sauce pot, combine the rice and 4 cups [6 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the rice starts to soften, 8 to 10 minutes. Meanwhile, prepare the remaining ingredients and brown the turkey.

2

Prep the remaining ingredients

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Strip enough thyme leaves from the stems to measure 1 teaspoon [2 tsp]. Save any remaining thyme for another use.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the white beans.
  • Cut the celery into 1-inch pieces.
  • Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the tomatoes in half.

3

Brown the turkey

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the turkey, thyme, and fennel seeds and cook, stirring to break up the meat into 1-inch pieces, until lightly browned but not yet cooked through, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from the heat.

4

Cook the vegetables; finish the soup

When the rice starts to soften, add the turkey mixture and any accumulated juices, beans, celery, squash, and tomatoes to the pot with the rice and bring to a boil. Reduce to a simmer and cook uncovered until the vegetables start to soften, the rice is tender, and the turkey is cooked through, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls and serve.
Kids Can!
  • Measure the water for the rice.
  • Rinse the white beans.
  • Press the garlic (if you have a press).
  • Strip the thyme leaves.