Tuscan Turkey Soup

Recipe from Donna Kranchalk Danchisko

Ingredients
 
2 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 (14 1/2 ounce) cans reduced sodium chicken broth
1 (15 ounce) can pumpkin puree
1 (15 ounce) can white beans
2 cups cubed cooked turkey
1/2 tsp salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
 
Directions
 
In a large saucepan, heat oil over medium high heat. Add onion and celery. Cook and
stir until tender. Add garlic and cook one minute longer. Stir in broth, pumpkin, beans,
turkey and seasonings. Bring to a boil. Reduce heat and simmer uncovered until heated
through, stirring occasionally.