A nice hearty soup that is good for you. Perfect for leftover Thanksgiving turkey! What You'll Need: 1 tablespoon olive oil 4 garlic cloves, minced 4 ribs celery, chopped 2 medium carrots, sliced thinly into rounds 2 teaspoon dried Italian seasoning 1 teaspoon chili powder 1 teaspoon dried basil (optional) 2 bay leaves 5 cups low sodium chicken or vegetable stock 3 cups cooked turkey, shredded into bite-sized pieces 2 cups cooked white navy beans 2 cups shredded kale 3 tablespoons fresh parsley, minced (optional) What to Do: 1. Heat the olive oil in a large pot over medium heat for 1 minute. Dice the celery and add it to the pot with the garlic, carrots, and all spices. Stir veggies, coating them in the spice mixture, constantly for 3 minutes or until fragrant. 2. Add the vegetable stock. Cover the pot and simmer over medium-low heat for 15 minutes. 3. Stir in the turkey and white navy beans. Cover the pot and cook for 3 minutes. 4. Finally, add the kale and parsley. Switch off the heat and stir until the leaves are just wilted (about 1 minute). 5. Ladle into bowls and garnish with additional parsley if desired.