Pasta Fagioli Soup Plus Turkey (Crock-Pot)

• 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)

1. 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.
2. 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.
3. 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.
4. Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.

lean ground turkey, zucchini, garlic, olive oil, beef broth, great northern beans, tomatoes, dried basil, oregano, shell pasta, grated cheese

Taken from www.food.com/recipe/pasta-fagioli-soup-plus-turkey-crock-pot-398953 (may not work)