1 tablespoon olive oil 1 1/2 lb ground turkey breast 4 cloves garlic, coarsely chopped 1 yellow onion, coarsely chopped 12 mini redskin potates, scrubbed and halved 5 springs fresh thyme 1 red bell pepper, coarsely chopped 2 cups low-sodium chicken or vegetable broth 1 1/4 cups dried navy beans, soaked in water for 24 hours (TIP: If you don't have time to soak beans for 24 hours, boil them for 1 hour, until al dente, then drain and set aside) 1 cup tomato puree (passata) 1 1/2 teaspoon Italian seasoning 1/4 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 teaspoon fresh ground pepper 3 medium cobs corn or 2 cups frozen and thawed corn kernels 1/4 cup thinly sliced fresh basil leaves 3 tablespoons fresh grated Parmesan cheese, optional

1. In a large skillet on medium, heat oil. Add turkey and cook, stirring frequently, until beginning to brown, about 10 minutes. Add garlic and onion, stir and cook for 5 minutes, until softened.
2. Transfer mixture to a 4 to 6 quart slow cooker. Add potatoes, thyme, bell pepper, broth, beans, tomato puree, Italian seasoning, oregano, pepper flakes and black pepper; stri. Cover and cook on high for about 3 hours, until potatoes are tender.
3. Meanwhile, if using corn cobs, heat indoor grill or grill pan on medium and lightly char corn all over, about 10 minutes. When cool enough to handle, shave kernels from cob. Set aside. Just prior to serving, stir corn into stew and remove and discard thyme sprigs. Garnish with basil and Parmesan, if desired.