Tuscan Pumpkin, White Bean and Turkey Soup

Turkey, cannellini beans and pumpkin form the base for this Tuscan-inspired soup.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cans (14.5 ounces each) chicken broth
• 1 can (15 ounces) pumpkin
• 1 can (15 ounces) cannellini beans, rinsed, drained
• 2 cups chopped leftover cooked Butterball® Turkey

Directions

1. Heat oil in large saucepan on medium heat. Add onions, celery and garlic. Cook and stir 8 minutes, or until vegetables are crisp-tender.

2. Stir in basil, salt and pepper. Cook 1 minute, stirring occasionally.

3. Stir in broth, pumpkin, beans and turkey. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to low. Simmer 20 minutes, stirring occasionally.