Tuscan Turkey Soup
Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! —Marie McConnell, Shelbyville, Illinois
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 2 cups cubed cooked turkey
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- Grated Parmesan cheese, optional
Directions
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1In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
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2Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.
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