Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups low-sodium chicken or turkey broth
  • 2 cups cooked turkey, shredded or diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions:

  1. Heat olive oil in the pot over medium heat.
  2. Add chopped onion and sauté until translucent (about 3 minutes).
  3. Stir in garlic, carrots, and celery; cook until tender (about 5-7 minutes).
  4. Incorporate zucchini and green beans; sauté for an additional 3 minutes.
  5. Pour in the broth, and add shredded turkey.
  6. Stir in thyme and rosemary; season with salt and pepper.
  7. Increase heat to bring the soup to a boil.
  8. Reduce heat and let it simmer uncovered for 20-25 minutes, until vegetables are tender.
  9. Taste soup and adjust seasoning if needed.
  10. Ladle soup into bowls, garnish with fresh parsley if desired, and enjoy!