This extra healthy yet still hearty soup is gluten-free and perfect to toss in the crock-pot and leave while you head to work. When you get home you'll have a delicious meal ready for your family.
2# Honeysuckle Italian Lean Ground Turkey
32oz Chicken or Vegetable broth (low sodium)
12-24oz low sugar spaghetti or tomato sauce (depending on how tomato-ey you like it... we like less)
4c. water (our crockpot cooks HOT so it needs extra water, yours may not)
2- 15.5oz red kidney beans, rinsed and drained
2-15.5oz cans Cannellini (white kidney beans), rinsed and drained
2-14.5oz cans Italian diced tomato
1-yellow onion, diced and sautéed
6-cloves of garlic, diced and sautéed
3-4c chopped celery
3-4c chopped carrots (lightly peeled)
1/2# chopped frozen spinach
Salt, Pepper, Parsley, Basil & Oregano to taste
8-10oz whole wheat glute-free pasta (Add in the last 35 min)
This soup is really easy to put together. Dump broth, sauce, tomatoes, rinsed beans in crock-pot and allow them to start heating while you sauté the onions, garlic and brown the turkey. (Toss those in when you are done). Wash and chop the celery and carrots (try to get them similar in size so they cook evenly) and toss into the soup. Add in the frozen spinach and spices.
Cook on low 7-8 hour or high 4-5 hours.
During the last 35 minutes of cooking add the gluten free whole wheat pasta of your choice. This soup is hearty enough without the pasta so you can leave it out if you'd like.
_Jennifer has a bachelor's degree in dietetics as well as graduate work in public health and nutrition. She has worked with families dealing with digestive disease, asthma and food allergies for the past 12 years. Jennifer also serves the Board of Directors for Pediatric Adolescent Gastroesophageal Reflux Association (PAGER). _
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