Turkey-Vegetable Soup

By kgl1255

Ingredients

• I carton (32 oz.) lower-
• sodium chicken broth
• 1 Tbsp. olive oil
• 1 bulb fennel (14 oz.), trimmed,
• cored, and chopped
• 3 med. carrots, cut into half-moons
• 2 cloves garlic, finely chopped
• I sm. head escarole (7 oz.),
• thinly sliced
• I can (15 to 19 oz.) white kidney
• beans (cannellini), rinsed
• and drained, 1/2 cup mashed
• 2 1/4 c. roasted turkey breast, chopped

Details

Servings 4

Preparation

Step 1

1. ln microwave-safe large bowl, place broth
and 1 cup water. Cover with vented plastic
wrap and microwave on High 1O minutes.
2. Meanwhile, in 6-quart saucepot, heat oil
on medium until hot. Add fennel, carrots,
garlic, and 1/4 teaspoon each salt and fresh-
ly ground black pepper; cook 8 minutes
or until vegetables are tender, stirring fre-
quently. Add escarole and cook 3 minutes
or until wilted, stirring frequently.
3. Add mashed and whole beans and broth
mixture; heat to boiling on high. Reduce heat
to medium; simmer 3 minutes longer.
4. Add turkey; heat through I minute.