Name: Italian Turkey, Bean, and Tomato Soup
Yield: 4 Servings
Ingredients: 2 cups chopped fresh fennel; 4 ounces sliced pancetta, chopped; 1 pound cherry tomatoes; 2 cups low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans), rinsed, drained; 1 cup leftover turkey gravy; 1 1/2 cups chopped leftover cooked turkey meat; 1/4 teaspoon dried crushed red pepper; 1/2 cup chopped fresh basil

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