Ingredients
2 tablespoons olive oil1 cup chopped onion1 cup chopped celery2 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (15 ounces) solid-pack pumpkin1 can (15 ounces) cannellini beans, rinsed and drained2 cups cubed cooked turkey1/2 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon pepperGrated Parmesan cheese, optional
Preparation
In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.
