This soup's a great way to use leftover turkey

"Put oil in large pot or Dutch oven on medium-high heat. Add onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper. Add broth or water and scrape up any bits on the bottom of the pan. Add firm vegetables and bring to a boil."

"Adjust heat so the mixture gently bubbles. Cook, stirring occasionally, until vegetables are soft, 10 to 20 minutes, depending on the kinds you're using. Add zucchini or other soft vegetables, along with beans or corn or peas. Return to boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until everything is quite soft, another 10 to 15 minutes, adding the diced turkey after 8 minutes."

Olive oil, onion, garlic, tomato paste, salt, pepper, broth or water, a mix of firm and soft vegetables, beans or corn or peas, and cooked turkey create a hearty soup. Sauté onion and garlic, stir in tomato paste until it dries slightly, then season. Add broth and firm vegetables, bring to a gentle boil and simmer until tender. Add soft vegetables and legumes, return to a simmer, add diced cooked turkey partway through, and continue cooking until everything is soft. Finish with chopped fresh basil and adjust liquid if the soup becomes too thick.

Read at Boston Herald