Turkey Minestrone

• 1/2 tablespoon:olive oil
• 1 medium:onion, chopped
• 1 clove:garlic, minced
• 6 cups:chicken broth
• 2 medium:red skinned potato, scrubbed and diced
• 1/4 cup:dried split peas
• 1/2 teaspoon:crushed dried basil
• 1/2 teaspoon:crushed dried thyme
• 1 small:bay leaf
• 1 medium:zucchini, cut into 1-inch cubes
• 1 large :ripe, plum tomato, seeded and diced
• 1-15- ounce can:cannellini beans, rinsed and drained
• 1 cup:chopped cooked turkey meat
• 1/4 cup:chopped flat-leaf parsley (optional)

Preparation

1. In a large pot, heat oil over medium heat. Add onion and garlic. Saute until onion is wilted, about 5 minutes.
2. Stir in chicken broth. Raise heat and add potato, split peas, basil, thyme, and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
3. Remove bay leaf. Stir in zucchini, tomato, cannellini beans, and turkey. Simmer, uncovered, another 15 minutes, stirring occasionally. Ladle into soup bowl. If using, sprinkle each serving with parsley.

This recipe is great for using up left over turkey. You can also use chicken if you prefer.