Servings: Serves 4
Ingredients 1 tablespoon olive oil1 green or red bell pepper , diced1 yellow onion , chopped2 ribs celery , chopped3 large cloves garlic , chopped1 tablespoon dried basil2 teaspoons fennel seeds1/4 teaspoon crushed dried red pepper6 cups low-salt chicken broth1 can (28 ounces) plum tomatoes , chopped and drained1 can (15 ounces) white beans1 1/2 cups diced cooked turkeyGrated Parmesan or Romano cheese
Heat oil in heavy large saucepan over medium heat.
Add bell pepper, onion, celery, garlic, basil, fennel seeds and crushed red pepper and sauté vegetables about 10 minutes or until tender.
Add tomatoes and broth.
Cover pot and simmer 10 minutes.
Add turkey and beans and until heated through, about 1 minute.
Garnish each soup bowl with one tablespoon of cheese; add salt and pepper to taste.