- 1tablespoon olive oil or coconut oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1pound ground turkey
- 1tablespoon Italian seasoning
- 1/2teaspoon sea salt
- 1/2teaspoon ground black pepper
- 1 (15-ounce) can diced tomatoes
- 2 can low sodium chicken broth
- 2teaspoon dried oregano
- 2teaspoon dried basil
- 1teaspoon dried parsley
- 1 (15-ounce) can white beans (Cannellini, Great Northern, etc) drained and rinsed
- 1 large bunch of fresh Swiss chard, washed and torn
- Freshly shredded parmesan cheese, from refrigerated section
*Italians are famous for incorporating different greens such as chards into their cooking, but if your family is averse to trying new greens, substitute fresh spinach. Don’t forget that the beautiful ribs you see on a Swiss chard are edible. Chop them up into small pieces and add to the crock pot at the same time as the torn leaves.
Eliminate the ground turkey and double the white beans for a hearty vegetarian version. Add in some small pasta for a bit more sustenance (see comment below for some suggestions).
Try adding in during the last 30 minutes of cooking a small pasta, like ditalini, shells or orzo, a classic Italian soup staple. The kids will especially like this version. We generally eat gluten-free so I am so pleased to see wheat-free versions of some of our favorite pasta shapes on grocery shelves. I usually have good luck finding these products at Whole Foods or the Greenwise section of my Publix neighborhood grocery store.