Slow Cooker Zucchini and Turkey Soup

Ingredients

• 1 lb ground skinless turkey breast
• 3 large carrots, sliced crosswise into rounds
• 2 medium zucchini, halved lengthwise and sliced
• 1 small onion, chopped
• 28 oz can no-salt-added tomato sauce
• 15.5 oz can no-salt-added cannellini beans, rinsed and drained
• 2 medium garlic cloves, minced
• 1 Tbsp dried Italian seasoning, crumbled
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 cups fat-free, low-sodium chicken broth

Directions

Put all the ingredients in a slow cooker, stirring to combine and breaking up

the turkey.

Cook, covered, on low for 8 hours, or until the turkey is no longer pink.

To make ahead and freeze, in a large bowl, stir together all the ingredients except the broth. Transfer to a one-gallon resealable plastic freezer

container or bag. If using a bag, seal tightly. Place the container or bag flat in the freezer.

To cook, thaw the container overnight in the refrigerator. Pour the soup into a slow cooker. Pour in the broth, stirring to combine. Cook as directed.