Low Fat Low Cal Crock Pot Pasta Fagioli
Warm, hearty, and brimming with wholesome flavors, this Low Fat Low Cal Crock Pot Pasta Fagioli is the perfect comfort food that won’t weigh you down. Packed with lean ground turkey, tender beans, vibrant vegetables, and aromatic herbs, this easy slow-cooker recipe delivers on both nutrition and taste. With minimal prep and a rich, simmered-all-day flavor, it’s an ideal option for busy weeknights or meal prep. The addition of small pasta adds a belly-warming texture, while a light garnish of fresh parsley elevates the dish. Low in calories and fat, yet deeply satisfying, this Pasta Fagioli is your go-to recipe for a healthy and hearty bowl of Italian-inspired goodness. Perfect for anyone seeking a wholesome, low-fat crock pot meal!
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Recipe Information
Ingredients
- 225 grams Lean ground turkey
- 2 medium Carrot
- 2 medium Celery stalk
- 1 medium Small onion
- 2 cloves Garlic cloves
- 400 grams Canned diced tomatoes
- 240 milliliters Canned tomato sauce
- 400 grams Canned red kidney beans (drained and rinsed)
- 400 grams Canned cannellini beans (drained and rinsed)
- 960 milliliters Low-sodium chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 120 grams Small pasta (like ditalini or elbow pasta)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a nonstick skillet over medium heat, cook the ground turkey until browned, breaking it up into small pieces as it cooks. Drain any excess fat, if necessary.
While the turkey cooks, dice the carrots, celery, and onion, and mince the garlic cloves.
Add the cooked turkey, diced carrots, celery, onion, and garlic to the crock pot.
Pour in the canned diced tomatoes, tomato sauce, and chicken broth.
Add the drained and rinsed kidney beans and cannellini beans to the crock pot.
Season the mixture with dried oregano, dried basil, salt, and ground black pepper. Stir well to combine all ingredients.
Cover the crock pot with the lid and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
About 30 minutes before the cooking time is complete, cook the pasta separately according to the package directions until al dente, then drain it.
Stir the cooked pasta into the crock pot and let it warm through during the remaining cooking time.
Taste and adjust the seasonings if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 42.4 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5479 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
