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.
Stir in turkey, zucchini, green beans and orzo pasta. Cover and simmer for 10 minutes more or until pasta is tender. Remove bay leaves.
Meanwhile, prepare Pistou. Ladle the soup into bowls. Top with Pistou and, if desired, Parmigiano-Reggiano cheese. Makes 10 servings.
Prepare Pistou as directed. Transfer to an airtight container and chill for up to 24 hours.
(1 g saturated fat,
23 mg cholesterol,
848 mg sodium,
24 g carbohydrates,
6 g fiber,
15 g protein.
In a food processor or blender, combine basil leaves, Parmigiano-Reggiano cheese, 2 tablespoons olive oil, and garlic. Cover and process or blend until finely chopped. Add enough additional olive oil to thin mixture to desired consistency.