Slow cooker turkey meatball minestrone
Fat free reduced sodium vegetable broth
No salt added canned crushed tomatoes
Frozen cut green beans
8 oz, cut into 1-inch pieces
8 oz, sliced
Canned kidney beans
1 cup(s), drained and rinsed
1 medium, chopped
½ cup(s), thinly sliced
Uncooked red onion(s)
⅓ cup(s), chopped
Uncooked 99% fat-free ground turkey breast
Whole wheat breadcrumbs
¼ cup(s), seasoned
- Stir the broth, crushed tomatoes, green beans, mushrooms, beans, fresh tomato, carrots, red onion, garlic, oregano, rosemary, thyme, and salt in a 5- to 6-quart slow cooker.
- Mix the ground turkey and breadcrumbs in a small bowl until uniform. With cleaned but still fingers, form the mixture into 12, small, round balls (about 2 tablespoons each), dropping these into the soup as they are prepared.
- Cover and cook on low for 6 hours, or until the meatballs are cooked through.
- Serving size: 2 3/4 cups.