Turkey Soup with Orzo and White Beans

• 2 tablespoons olive oil
• 2 medium onions
• 6 garlic cloves, minced
• 3 pounds turkey wings, cut at joints
• 9 cups canned low-salt chicken broth
• 2 teaspoons dried oregano
• 1 28-ounce can diced tomatoes in juice
• 3 carrots, peeled, chopped
• 1 cup chopped celery
• 1 cup orzo (rice-shaped pasta)
• 2 15-ounce cans cannellini (white kidney beans), drained, rinsed
• 1/2 cup thinly sliced fresh basil

1. Heat oil in heavy large pot over medium heat.
2. Add onions and garlic; saute until translucent.
3. Add turkey wings, chicken broth and oregano.
4. Cover; simmer over medium-low heat 1 hour.
5. Using tongs, transfer wings to work surface; cool.
6. Remove meat from bones; discard skin and bones.
7. Mix meat into soup.
8. Bring to simmer.
9. Add tomatoes with juices, carrots and celery.
10. Cover; simmer until vegetables are crisp-tender, about 6 minutes.
11. (Can be made 1 day ahead.
12. Cool soup slightly.
13. Chill uncovered until cold, then cover.
14. Keep chilled.
15. Bring to simmer before continuing.)
16. Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes.
17. Mix in cannellini and basil; cook until heated, about 5 minutes.
18. Season with salt and pepper.

olive oil, onions, garlic, turkey, chicken broth, oregano, tomatoes, carrots, celery, orzo, cannellini, fresh basil

Taken from www.epicurious.com/recipes/food/views/turkey-soup-with-orzo-and-white-beans-104207 (may not work)