Italian Turkey and Bean Soup

Ingredients

• 2 tablespoon(s) olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• Salt and pepper to taste
• 2 garlic cloves, minced
• 2 quart(s) turkey broth
• 1/2 teaspoon(s) dried oregano
• 2 15-ounce can(s) cannellini (or other) beans
• 1 15-ounce can(s) pure pumpkin, optional
• 3 cup(s) chopped turkey (about 3/4 pound)
• 1/4 chopped fresh parsley, optional
• 1/2 cup(s) grated Parmesan or 1/4 cup basil pesto

Preparation

1. 1. Heat olive oil over medium-low to medium heat. Add onion, celery, carrots, salt and pepper and cook until slightly softened, 5 to 10 minutes.
2. 2. Stir in garlic and cook for 1 minute. Add broth, oregano, beans and pumpkin, if using. Bring to a simmer. Reduce heat and gently simmer 20 minutes.
3. 3. Stir in turkey and parsley, if using; heat thoroughly. Taste and add salt and pepper, if desired.
4. 4. When serving, top each bowl with some grated Parmesan.