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Low Carb Turkey Minestrone
Low-Carb Turkey Minestrone—a hearty, protein-packed twist on the classic Italian soup. This dish is crafted especially for those following the rapid weight loss program.
Here are some serving suggestions to complement the Low-Carb Turkey Minestrone:
Cauliflower Breadsticks: Instead of traditional breadsticks, opt for a low-carb version made with cauliflower. They're a perfect dipper for the minestrone.
Salad: A light, crispy salad with mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette. It'll add a fresh contrast to the hearty minestrone.
Roasted Brussel Sprouts: Drizzled with olive oil, sprinkled with sea salt, and roasted to perfection. The caramelized edges will complement the soup's flavors.
Zucchini Noodles (Zoodles): If you want an even heartier meal, you can serve the minestrone over a bed of zucchini noodles.
Parmesan Crisps: A crunchy, cheesy side that's low-carb and perfect for adding texture to your meal.
Low carb Garlic Bread: Made with almond flour, it’s a delicious and suitable replacement for traditional garlic bread.
Stuffed Mushrooms: Filled with a mixture of cream cheese, herbs, and perhaps a bit of sausage, these are a flavorful addition.
Herb-Infused Olive Oil: A simple side where guests can dip their cauliflower breadsticks or keto bread, flavored with rosemary, garlic, and other herbs.
Chia Seed Pudding: For dessert, a refreshing chia seed pudding flavored with vanilla or cocoa can be a light yet satisfying finish.
Steamed Asparagus: Drizzled with lemon juice and sprinkled with parmesan, they can be a light side to balance the rich flavors of the minestrone.
1 lb ground turkey (preferably organic, pasture-raised)
1 tablespoon extra virgin olive oil (cold-pressed and unrefined)
2 cloves garlic, minced
1 medium onion, diced
1 bell pepper, chopped
2 celery stalks, sliced
1 medium zucchini, diced
1 cup green beans, chopped
1 can (14 oz) diced tomatoes (organic, no added sugar, and in a BPA-free can)
4 cups chicken bone broth (homemade or high-quality store-bought without additives)
2 bay leaves (organic)
1 teaspoon dried oregano (organic)
1 teaspoon dried basil (organic)
Salt and pepper to taste (preferably pink Himalayan salt and freshly ground black pepper)
2 cups chopped kale or spinach (organic)
1/4 cup grated parmesan cheese (optional for serving; raw and grass-fed or Aged Parmigiano-Reggiano from Italy)
Brown the Turkey: In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks.
Sauté Vegetables: Add the garlic, onion, bell pepper, celery, and zucchini to the pot. Cook until the vegetables start to soften, about 5 minutes.
Add Remaining Ingredients: Stir in the green beans, diced tomatoes, chicken broth, bay leaves, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 20 minutes.
Final Touches: Add the chopped kale or spinach to the pot and continue to cook for another 5 minutes, or until the greens are wilted.
The ground turkey provides ample protein, ensuring that each serving of this soup delivers between 20-30 grams of protein.
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