Ingredients
Scale
- 1 lb lean ground turkey or 93% lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 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 chicken or vegetable broth
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 8 oz high-protein pasta (chickpea or lentil-based ditalini or rotini)
- Fresh parsley and grated Parmesan for garnish
Instructions
- Place a large skillet over medium-high heat. Add the lean ground turkey or beef and cook until browned, breaking it into small crumbles. Add the diced onions, carrots, and celery to the skillet during the last 5 minutes of browning to soften them slightly. Stir in the minced garlic and cook for 1 minute until fragrant. Drain any excess fat from the pan.
- Transfer the browned meat and vegetable mixture into the slow cooker basin. Add the drained cannellini beans, kidney beans, crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Stir everything together until well combined. Season with a pinch of salt and pepper.
- Cover the slow cooker with the lid. Set the temperature to LOW and cook for 6 to 7 hours, or on HIGH for 3 to 4 hours. The vegetables should be tender and the broth should be rich and flavorful by the end of the cooking cycle.
- About 30 minutes before you are ready to serve, stir the dry high-protein pasta into the slow cooker. High-protein pastas (like chickpea pasta) can become mushy if cooked too long, so check for doneness after 20 minutes. If the soup is too thick, add an extra splash of broth.
- Ladle the hot soup into deep bowls. Top each serving with a generous sprinkle of fresh chopped parsley and a tablespoon of grated Parmesan cheese. Serve immediately while the pasta is perfectly al dente.
- Cook Time: 6 hours 15 minutes