Italian Turkey, Bean, And Tomato Soup

• 2 cups chopped fresh fennel
• 4 ounces sliced pancetta,* chopped
• 1 pound cherry tomatoes
• 2 cups low-salt chicken broth
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• 1 cup leftover turkey gravy
• 1 1/2 cups chopped leftover cooked turkey meat
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup chopped fresh basil

1. Saute fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.

fresh fennel, pancetta, tomatoes, lowsalt, cannellini, turkey gravy, turkey meat, red pepper, fresh basil

Taken from www.epicurious.com/recipes/food/views/italian-turkey-bean-and-tomato-soup-233132 (may not work)