Pasta Fagioli Soup Plus Turkey (Crock-Pot) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 2 |
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This hearty, low-fat soup is a great winter stample. Add the fact that it can be done in the crockpot, and I'm in love. Ingredients:
1 lb lean ground turkey (93/7 or leaner) |
1 large zucchini |
2 fresh garlic cloves, minced |
1 tablespoon olive oil |
2 (14 ounce) cans beef broth |
1 (16 ounce) can great northern beans (drain & rinse) |
1 (14 1/2 ounce) can diced tomatoes (do not drain) |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 cup small shell pasta (ditilini) |
1/2 cup crouton (optional) |
1/2 cup grated cheese (parmesan) |
Directions:
1. MAY BE DONE ONE DAY AHEAD, THEN REFRIGERATED: Wash & mince zucchini (leave skin on). Heat olive olive oil in a skillet over medium heat. Add minced garlic, then zucchini. Cook, stirring occasionally, till garlic is fragrant & zucchini golden (less than 5 minutes). Remove from pan and set aside; return pan to heat. To same pan, add ground turkey. Cook, breaking up, until no longer pink. Remove from pan.
2. Place broth, beans, tomatoes, basil & oregano in crock pot. Add cooked zucchini & turkey. Cover & cook on LOW 3 to 5 hours. Taste for seasonings & adjust as desired.
3. Cook pasta in boiling water according to package directions (salt the cooking water if desired). Serve soup with a spoonful of pasta; top with croutons and cheese. We always serve it with crusty, warm bread.
4. Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.
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