Pasta Fagioli Soup Plus Turkey (Crock-Pot) - cooking recipe

Ingredients

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)

Preparation

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.