Turkey-Vegetable Soup

1. 1

   In microwave-safe large bowl, place broth and 1 cup water.

2. 2

   Cover with vented plastic wrap and microwave on High 10 minutes.

3. 3

   Meanwhile, in 6-quart saucepot, heat oil on medium until hot.

4. 4

   Add fennel, carrots, garlic, and 1/4 teaspoon each salt and freshly ground black pepper; cook 8 minutes or until vegetables are tender, stirring frequently.

5. 5

   Add escarole and cook 3 minutes or until wilted, stirring frequently.

6. 6

   Add mashed and whole beans and broth mixture; heat to boiling on high.

7. 7

   Reduce heat to medium; simmer 3 minutes longer.

8. 8

   Add turkey; heat through 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.