Tuscan Turkey Soup

6-8 servings.

This hearty soup is chock-full of vegetables and oh, so satisfying.

Ingredients

• 2 Tbsp butter
• 1 medium (1 cup) onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 small zucchini, sliced, slices halved
• ¼ cup flour
• 6 cups chicken stock
• 1 (15 oz.) can petite diced tomatoes (can also use w/basil, garlic & oregano)
• 1 (14 oz.) can cannellini beans, rinsed, drained
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp coarse black pepper
• 1 cup orzo pasta (uncooked)
• ½ bunch kale, stems discarded, leaves chopped into bite-size pieces (3 cups packed)
• 1 cup half-and-half
• 2 cups shredded, cooked turkey
• Freshly grated Parmesan cheese

Directions

• In a 5-6 qt. Dutch Oven or pot, melt butter over medium heat.
• Stir in onion, garlic, carrots and zucchini. Cook, stirring occasionally, until vegetables are softened (about 5 – 7 min.).
• Sprinkle flour over the vegetables and stir until flour is moistened and vegetables coated.
• Slowly stir in about 1 cup of stock. Add remaining stock, tomatoes, beans, basil, oregano, salt and pepper.
• Bring to a boil. Reduce heat. Simmer for 10 min.
• Meanwhile, cook the orzo according to package directions. Drain; set aside.
• Stir in kale and let simmer until leaves are tender and bright green (about 5 min.).
• Slowly stir in half-and-half.
• Add turkey and reserved orzo. Simmer until heated through (5 – 10 min.).
• Ladle into bowls; top with Parmesan cheese.

Tip

• Serve with Cheesy Skillet-Toasted Bread.