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.
Preparation Time
15 mins
Cooking Time
4 hr
Total Time
4 hr 15 mins
Calories
366 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
⅛ teaspoon salt
4 cups water
⅛ teaspoon ground black pepper
2 cloves garlic, minced
3 stalks celery, diced
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
8 ounces ground turkey
1 pinch cayenne pepper, or to taste
1 medium onion, diced
1 (15.5 ounce) can great northern beans, rinsed and drained
1 ½ teaspoons ground thyme
8 ounces ditalini pasta
1 (15.5 ounce) can red kidney beans, rinsed and drained
