Ingredients
2 garlic cloves, minced2 teaspoons olive oil1/2 teaspoon dried rosemary, crushed1/4 teaspoon crushed red pepper flakes1 can (28 ounces) whole tomatoes in puree, cut up1 can (14-1/2 ounces) reduced-sodium chicken broth2 cups shredded carrots2 cans (15 ounces each) cannellini beans, rinsed and drained1 package (6 ounces) fresh baby spinach, chopped1-1/2 cups cubed cooked turkey breastShredded Parmesan cheese, optional
Preparation
In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.
Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.
