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Ingredients

• 1 tablespoon  olive oil
• 1 large  onion, chopped
• 6 cloves  garlic, minced
• 3 14-ounce cans  chicken broth
• 2 cups  water
• 3 medium  tomatoes, chopped
• 1 19-ounce can  cannellini beans (white kidney beans), rinsed and drained
• 1 medium  fennel bulb, trimmed and chopped
• 1-1/2 teaspoons  dried thyme, crushed
• 1 teaspoon  salt
• 1/2 teaspoon  ground black pepper
• 2   bay leaves
• 2 cups  chopped cooked turkey or chicken
• 2 medium  zucchini, chopped
• 1 10-ounce package  frozen green beans
• 1/2 cup  dried orzo pasta or other small pasta
•   Pistou
•   Shredded Parmigiano-Reggiano cheese (optional)

Description

Pistou, A Blend Of Basil, Garlic, Parmesan Cheese, And Olive Oil, Is The French Counterpart Of Italian Pesto. It Adds A Burst Of Fresh Flavor To This Soup, Which Makes Use Of Leftover Turkey.

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