2 cloves garlic, minced
2 Tbsp. olive oil
1 onion, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1/2 tsp. dried rosemary
2 (32 oz.) cartons chicken broth
1 bay leaf
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cups green beans, cut into 1-inch pieces
1 sweet potato, diced
1/2 cup uncooked ditalini pasta
3 cups turkey, cooked and diced

Heat garlic and olive oil in a large pot. Add onion, carrot and celery. Cover and heat over medium-low heat for about 8 minutes or until soft. Add rosemary, broth, bay leaf, salt and pepper. Bring to a simmer.

Add green beans, sweet potato and pasta to soup. Lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn heat off. Cover and allow to sit and steam for 5 to 7 minutes.

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