Turkey-Vegetable Soup

• 1 carton lower-sodium chicken broth
• 1 tbsp. olive oil
• 1 bulb fennel
• 3 medium carrots
• 2 clove garlic
• 1 small head escarole
• 1 can white kidney beans (cannellini)
• 2 1/4 c. roasted turkey breast

1. In microwave-safe large bowl, place broth and 1 cup water.
2. Cover with vented plastic wrap and microwave on High 10 minutes.
3. Meanwhile, in 6-quart saucepot, heat oil on medium until hot.
4. Add fennel, carrots, garlic, and 1/4 teaspoon each salt and freshly ground black pepper; cook 8 minutes or until vegetables are tender, stirring frequently.
5. Add escarole and cook 3 minutes or until wilted, stirring frequently.
6. Add mashed and whole beans and broth mixture; heat to boiling on high.
7. Reduce heat to medium; simmer 3 minutes longer.
8. Add turkey; heat through 1 minute.

lower, olive oil, fennel, carrots, clove garlic, head, white kidney beans, turkey breast

Taken from www.delish.com/recipefinder/turkey-vegetable-escarole-soup-recipe (may not work)