Slow Cooker Turkey Bean and Pasta Stew Recipe

2019-11-30
  • Yield : 6 serving bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    212
  • Fat

    5 g
  • Saturated Fat

    0.3 g
  • Carbohydrate

    37.8 g
  • Cholesterol

    0 mg
  • Sodium

    356 mg
  • Protein

    10.6 g

Slow cooker turkey bean and pasta stew recipe. A very easy and delicious Italian stew cooked in a slow cooker. This excellent traditional dish is a cross between soup and stew-thick, reach, and flavorful. It is reflecting the US Thanksgiving harvest feast!

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Slow Cooker Turkey Bean and Pasta Stew Recipe

Ingredients

  • 19 oz can (570 ml) cannellini beans, drained
  • 14½ oz can (435 ml) Italian plum tomatoes, undrained, chopped
  • 2 large boneless and skinless turkey breasts
  • 2 cups (500 ml) low-sodium vegetable broth
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped yellow onion
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 oz (90 g) cooked elbow macaroni
  • salt and freshly ground black pepper, to taste
  • grated Parmesan cheese

Method

Step 1

In a 6-quart (6 l) slow cooker, combine all ingredients, except cooked macaroni, seasoning, and cheese. Mix well.

Step 2

Cover the pot and cook on high-heat setting for 4-5 hours, adding macaroni during the last 15 minutes.

Step 3

Turn off the slow cooker and open the lid. Remove cooked turkey from the cooker and transfer to a cutting board. Using two forks, shred the meat, then return to the pot. Season the stew to taste with salt and black pepper. Stir well.

Step 4

Ladle soup to the soup bowls. Sprinkle each bowl with grated Parmesan cheese. Serve hot.

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