SLOW COOKER PASTA E FAGIOLI SOUP

Slow Cooker Pasta e Fagioli Soup image

Healthier Olive Garden®-style soup with lowered salt content, turkey instead of beef, and no carrots because they are high on the glycemic index. Sprinkle some Italian cheese on top if desired.

Provided by Betty Rube

Categories Turkey Soup

Time 4h20m

Yield 6

Number Of Ingredients 15

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Ingredients

8 ounces ground turkey
1 medium onion, diced
3 stalks celery, diced
2 cloves garlic, minced
1 (15.5 ounce) can red kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
4 cups water
1 (8 ounce) can no-salt-added tomato sauce
1 ½ teaspoons dried basil
1 ½ teaspoons ground thyme
1 ½ teaspoons dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
8 ounces ditalini pasta

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 60.7 g, Cholesterol 27.5 mg, Fat 4.2 g, Fiber 11 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 261.6 mg, Sugar 2.1 g