Ingredients

1 tablespoon olive oil

1 large onion

6 garlic cloves

3 14 ounce can chicken broth

1 14 ounce can chopped tomatoes and juice

1 19 ounce can cannellini beans, rinsed and drained

1 medium fennel bulb, trimmed and chopped

1 1/2 teaspoon dried thyme, crushed

1 teaspoon slt

1/2 tespoon ground pepper

dash cayenne

2 bay leaves

2 cups cooked turkey

2 medium zucchini, chopped

1/2 cup dried orzo pasta or other small pasta

Shredded parmigiano-reggiano cheese

Preparation

  1. In a 4-quart dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Stir in chicken broth, tomatoes, cannellini beans, fennel, thyme, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer 30 minutes.
  2. Stir in turkey, zucchihi, and orzo pasta. Cover and simmer 10 minutes more or until pasta is tender. Remove bay leaves. Top with parmigiano-reggiano