Turkey-White Bean Soup

• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1 can (28 ounces) whole tomatoes in puree, cut up
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 cups shredded carrots
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 package (6 ounces) fresh baby spinach, chopped
• 1-1/2 cups cubed cooked turkey breast
• Shredded Parmesan cheese, optional

1. In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.
2. Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

garlic, olive oil, rosemary, red pepper, tomatoes, chicken broth, carrots, cannellini beans, baby spinach, turkey breast, parmesan cheese

Taken from www.tasteofhome.com/recipes/turkey-white-bean-soup/ (may not work)