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
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
This heartwarming soup has so many health benefits—where do we even start? White beans provide a delicious source of lean protein, brown rice gives you an extra dose of fiber, and tomatoes help empower your immune system.
In your bag
- 10 ounces ground turkey
- ½ cup quick-cooking long-grain brown rice
- Your choice of protein
- 4 sprigs organic fresh thyme
- 1 or 2 cloves organic peeled fresh garlic
- ½ cup cooked white beans
- 1 or 2 organic yellow squash or zucchini (about 6 ounces total)
- 6 ounces organic cherry or grape tomatoes
- 2 organic celery ribs
- 1½ teaspoons fennel seeds
Nutrition per serving
Calories 490, Total Fat 16g (21% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 170mg (7% DV), Total Carb. 53g (19% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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.
Wash produce before use
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 start cooking your protein.
Prep your protein
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Tofu: Pat the tofu dry with paper towels; crumble or cut the tofu into ½-inch pieces.
Prep the remaining ingredients
- 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 squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Cut the tomatoes in half.
- Cut the celery into 1-inch pieces.
Start cooking your protein
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein, thyme, and fennel seeds and cook, stirring and breaking up the ground meat if using into 1-inch pieces, until the protein is 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.
Cook the vegetables; finish the soup
When the rice starts to soften, add your protein mixture and any accumulated juices, beans, squash, tomatoes, and celery 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 your protein is cooked through, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the soup to individual bowls and serve.
- Measure the water for the rice.
- Strip the thyme leaves.
- Press the garlic (if you have a press).
- Rinse the white beans.
- Time the cooking.