Ingredients
1 cup peeled and chopped carrots
1 tbsp granulated garlic powder
1 tbsp granulated onion powder
1 tbsp dried Italian seasoning
3 tbsp fresh rosemary, chopped
1 cup fresh string beans, cut into 1-inch pieces
Directions
1In a large stock pot, heat the olive oil over medium heat. Add the onion and sauté for 3 minutes until softened.
2Add the ground turkey and break up the meat with a wooden spoon. Cook for 5 minutes until browned.
3Add the garlic, celery, carrots, and seasonings. Stir to combine.
4When the turkey is browned, add the remaining ingredients except for basil. Stir and bring to a boil.
5Cover with a lid, reduce the heat to medium-low, and cook for 10 minutes until the vegetables and pasta are tender.
6Spoon the soup into bowls and top with fresh basil. Enjoy!
7Store leftovers in an airtight container in the refrigerator for up to 4 days.
