If you've still got some leftover turkey from Thanksgiving... this Turkey Ribollita Soup looks amazing


Here's the recipe
Turkey Ribollita Soup

* 1 small carrot
* 1 small stalk celery
* ˝ small onion
* 3 cloves garlic
* 1 tbsp. O Organics™ Extra Virgin Olive Oil
* 3 cups shredded green cabbage (about ˝ bag if using pre-shredded)
* 5 cups Safeway Reduced Sodium Chicken Broth
* 1 14.5-oz. can Safeway No Salt Added Diced Peeled Tomatoes (with liquid)
* 1˝ tsp. chopped fresh O Organics™ Oregano
* 1˝ tsp. chopped fresh O Organics™ Rosemary
* 2 tsp. kosher salt
* ˝ tsp. freshly ground black pepper
* 1 pinch crushed red pepper
* 6 oz. cooked turkey, shredded
* 1 14-oz. can white or cannellini beans (with liquid)
* 1 tbsp. chopped fresh flat-leaf parsley

1.
Cut the carrot, celery, and onion into chunks; combine in food processor with garlic and pulse to chop.

2.
In a 5- to 6-qt. stockpot over medium-high heat, warm olive oil. Add chopped vegetables and cook, stirring occasionally, until tender, about 4 minutes.

3.
Add cabbage, chicken broth, tomatoes, oregano, rosemary, salt, pepper, and red pepper. Bring to a boil over high heat, reduce to a simmer, cover, and cook 15 minutes, until cabbage is almost tender.

4.
Add turkey and cannellini beans and cook until cabbage is tender and turkey and beans are heated through, about 5 minutes. Stir in parsley and serve.

PER SERVING 127 CAL., 21% (27 CAL.) FROM FAT; 11 G PROTEIN; 3 G FAT (1 G SAT.); 14 G CARBO (4 G FIBER); 818 MG SODIUM; 16 MG CHOL.

Source: Safeway.com/Thanksgiving << in the "Leftover Lounge" section they have more soup recipes too