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Soothingly savory turkey soup is the answer to the Thanksgiving leftover dilemma. Cubed turkey, diced tomatoes, and Great Northern beans are bursting with flavor in this gluten-free dish.
Recipe yields 10 servings
In a large saucepan, heat oil over medium heat until hot. Add onion and sauté until softened, about 4 minutes.
Stir in carrot, celery, pepper, oregano and basil. Cover and cook over low heat for 5 minutes.
Add tomatoes with their liquid, water, broth and beans and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.
Add turkey, zucchini and parsley and cook until zucchini is cooked through and flavors are blended, about 8 to 10 minutes.