My Family Pesto Stoup Recipe
A rainbow of veggies, infused with heavenly broth, turkey, and pesto!
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Unsalted Butter
- 1 Red Onion diced
- 6 Mini Bell Peppers diced; various colors
- 2 cloves Garlic minced
- 1 lb Ground Turkey 85% lean
- 2-3 Tomatoes large; diced
- Sea Salt & Freshly Ground Black Pepper to taste
- 4 cups Vegetable Broth or chicken broth
- 2 Bay Leaves
- 2 tsp Dried Thyme
- 3/4 tsp Red Pepper Flakes
- 1 Yellow Squash sliced into disks and halved
- 1 Zucchini sliced into disks and halved
- 1/4 cup Pesto
- 1.5 cups Frozen Spinach thawed; liquid squeezed out in clean dish towel
- 1.5 cups Cooked Quinoa
- 6 slices Whole Grain Bread toasted; optional
Instructions
- Cook quinoa according to package directions. Set aside.
- While quinoa is cooking, heat butter and oil in large pot over medium heat. Add onion and bell pepper. Cook until softened, 7-10 minutes. Then add garlic, thyme and red pepper flakes. Cook for 1 minute.
- Add turkey, cooking until fully browned. Once turkey is fully cooked through, add tomatoes, broth and bay leaf, seasoning with salt and pepper. Bring to a boil, add zucchini and squash, reduce heat, and simmer 15-20 minutes.
- Stir in pesto, spinach and quinoa until heated through. Serve with optional toast and enjoy!
Recipe Notes
