Ingredients
Scale
- 1 lb lean ground turkey or 95% lean ground beef
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium beef or vegetable broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz high-protein pasta (chickpea, lentil, or protein-fortified wheat pasta)
- Salt and black pepper to taste
- Fresh parsley and grated Parmesan cheese for garnish
Instructions
- Place a large skillet over medium-high heat and add the lean ground meat. Cook until fully browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat. Add the diced onion, carrots, and celery to the skillet and sauté for about 5 minutes until the onions become translucent. Stir in the minced garlic for the last 60 seconds of cooking until fragrant. Transfer the entire mixture into your slow cooker insert.
- Add the drained cannellini beans, kidney beans, crushed tomatoes, broth, Italian seasoning, and red pepper flakes to the slow cooker. Season generously with salt and black pepper. Stir the ingredients until well combined. Cover the slow cooker with the lid and set it to cook on Low for 7 to 8 hours or on High for 3 to 4 hours. The vegetables should be tender and the flavors fully developed.
- Approximately 30 minutes before you are ready to serve, stir the dry high-protein pasta into the slow cooker. Replace the lid and continue cooking on High until the pasta is al dente. If the soup has become too thick, add an extra splash of broth or water to reach your desired consistency. Taste one final time for seasoning. Ladle the hot soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan cheese.
- Cook Time: 8 hours 15 minutes