Prep 15 mins
Cook 4 hrs
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. <3 Cook time is the crockpot cooking time. May omit the turkey for a more traditional--and vegetarian-- meal; OR make tiny turkey meatballs in the place of simple ground turkey. Enjoy!
- 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)
- 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.
- 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.
- 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.
- Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.
My husband really loved this. My stepson and I thought that it might need a dash or so of hot sauce which made the flavors pop. Loved it, perfect for a great fall/winter transition. Thank you!