My Easter plans changed so I ended up with a cooked turkey breast and I needed a new way to eat it. Soup seemed to be a good option since the weather is on the chilly side.
Tuscan Turkey Soup
2 tbsp extra light virgin olive oil
1/4 cup onion finely chopped
2 cloves garlic, peeled and finely chopped
1 cup carrots peeled and diced
2 cups turkey breast cubed
4 cups chicken or turkey broth
2 cups tomatoes, peeled, seeded and diced
1 can cannellini beans, drained and rinsed
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
salt and freshly ground black pepper to taste
Place olive oil at the bottom of a dutch oven. Add in onions and garlic and allow to lightly cook. Add in carrots. Add in broth and remainder of ingredients.
Let simmer until carrots are fully cooked.