Packed with veggies, turkey, color and nutrition, this hearty soup will warm ’em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. —Mary Relyea, Canastota, New York

Ingredients

• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1 can (28 ounces) whole tomatoes in puree, cut up
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 cups shredded carrots
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 package (6 ounces) fresh baby spinach, chopped
• 1-1/2 cups cubed cooked turkey breast
• shredded parmesan cheese, optional

Directions

1. In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.
2. Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.