Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups) (200g)
  • 2 carrots, peeled and chopped (about 1 cup) (150g)
  • 2 celery stalks, chopped (about 1 cup) (120g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 8 cups (1.9 liters) chicken or turkey broth (low sodium preferred)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 3 cups (about 450g) cooked turkey, shredded or diced
  • 1 cup (150g) frozen green beans, thawed
  • 1 cup (150g) frozen corn, thawed
  • 1 cup (100g) chopped kale or spinach
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)
  • Crusty bread (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary, and cook for another minute until fragrant.
  2. Pour in chicken or turkey broth and add diced tomatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Stir in shredded or diced turkey, green beans, corn, and kale (or spinach).
  4. Simmer for another 15-20 minutes, or until vegetables are tender. Season with salt and pepper to taste. Remove bay leaf before serving.
  5. Ladle soup into bowls and garnish with fresh parsley and a squeeze of lemon juice, if desired. Serve with crusty bread.