Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 cups cooked turkey, shredded or diced
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Add cooked turkey, cannellini beans, diced tomatoes, dried thyme, and dried rosemary.
- Season with salt and black pepper to taste.
- Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
- Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot.
- Feel free to add other vegetables like spinach or kale during the last 5 minutes of cooking.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 40mg