Turkey Soup

1 Tbsp. olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 (32 oz.) cartons chicken broth

1 bay leaf

2 cups green beans, cut into 1 inch pieces

3 cups diced turkey

2 potatoes, diced

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 cup uncooked small pasta

In a large soup pot, heat garlic in the olive oil. Add onion, carrot, celery and garlic. Continue cooking until almost softened, about 3 minutes. Add broth and bay leaf and bring to a simmer. Add green beans, turkey, potatoes and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked.