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)

Directions

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, water, tomatoes, cannellini beans, fennel, thyme, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

2. Stir in turkey, zucchini, green beans and orzo pasta. Cover and simmer for 10 minutes more or until pasta is tender. Remove bay leaves.

3. Meanwhile, prepare Pistou. Ladle the soup into bowls. Top with Pistou and, if desired, Parmigiano-Reggiano cheese. Makes 10 servings.

4. Pistou: In a food processor or blender, combine 2 cups firmly packed fresh basil leaves (about 2-1/2 ounces), 2 tablespoons grated Parmigiano-Reggiano cheese, 2 tablespoons olive oil, and 6 cloves garlic, halved. Cover and process or blend until finely chopped. Add enough additional olive oil (1 to 2 tablespoons) to thin mixture to desired consistency.

5. Make-Ahead Tip: Prepare Pistou as directed. Transfer to an airtight container and chill for up to 24 hours.