Because of the lack of noodles, I hesitated to call this savory soup a minestrone. After a thorough internet search on whether or not minestrone is, in fact, minestrone, without the noodles, and not finding a conclusive answer, I turned to a real live Italian friend; she assured me that as long as the beans were present, and the other main ingredients were traditional, yes, I could call it minestrone. Phew! If you’re a minestrone purist, though, feel free to add 8-12 ounces of your favorite gluten free noodles, cooked, at step 4. Neither my husband nor my toddler missed them, though!
Let’s face it: January is kind of sad, and February has Valentine’s Day, but really, we’re all just waiting for spring at this point. At least, we here in Colorado are! This soup is super easy. Made with turkey, and chock full of vegetables, it’s big on flavor. When it comes to the veggies, feel free to add more of what you like and less of what you don’t, too. To make this minestrone vegetarian, simply leave out the turkey, and add an extra can of white beans. Make it even heartier meat-eater fare by substituting lean ground beef for the turkey. This soup is impossible to mess up, and easy to change up — a great, nutritious starter recipe I’m really proud of. Enjoy!