Makes 4 servings (6 cups)

Enjoy Thanksgiving turkey leftovers in this tasty stew. At other times, the recipe is delicious made with rotisserie chicken.

1 tablespoon olive oil
1 carrot, halved lengthwise and cut into very thin slices
½ cup finely chopped onion
1 teaspoon minced garlic
1 (15-ounce) can cannellini beans, drained and rinsed
1 (14-ounce) can reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil
2 cups small red-skinned potatoes in 3/8-inch cubes
1 teaspoon herbes de Provençe (see Tip)
2 cups coarsely shredded cooked turkey (or rotisserie chicken), skin removed
½ teaspoon pepper, or to taste
Salt to taste
Freshly ground pepper and freshly shredded Parmesan cheese for garnish

Heat the oil in a Dutch oven over medium-high heat. Add the carrot, onion, and garlic; cook, stirring occasionally, for 4 minutes or until the carrot is crisp-tender.

Stir in the beans, chicken broth, tomatoes, potatoes, and herbes de Provençe. Increase the heat to high; when the liquid comes to a boil, reduce the heat to medium. Cover and cook for 5 minutes or until the carrot and potatoes are tender. Add the chicken, pepper, and salt. Stir gently until warm.

Serve the stew in large soup bowls and garnish with pepper and Parmesan cheese.