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Italian White Bean Turkey Soup with Sage

2 tablespoons Olive oil
1 Garlic clove -- sliced wafer thin
3 tablespoons Chopped fresh sage
1 can Cannelini beans - (19 oz) -- pureed with
4 cups Chicken broth
2 cups Cubed cooked turkey
2 tablespoons Lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste

Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper. This recipe yields 4 servings.

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