Cooked turkey, cannellini beans and pumpkin form the base for this Tuscan-inspired soup. A great recipe for using leftover holiday turkey.

Tuscan Pumpkin, White Bean and Turkey Soup

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 (14.5-ounce) cans chicken broth
1 (15-ounce) can pumpkin
1 (15-ounce) can cannellini beans, rinsed, drained
2 cups chopped leftover cooked Butterball® Turkey

1. Heat oil in large saucepan on medium heat. Add onions, celery and garlic. Cook and stir 8 minutes, or until vegetables are crisp-tender.
2. Stir in basil, salt and pepper. Cook 1 minute, stirring occasionally.
3. Stir in broth, pumpkin, beans and turkey. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to low. Simmer 20 minutes, stirring occasionally.

Makes 8 servings.

Tip: Sprinkle with freshly grated Parmesan cheese, if desired.

Recipe provided courtesy of Butterball, LLC.