Use cooked turkey or chicken breast and plenty of veggies to make a delicious, classic soup in only 30 minutes.
In a large saucepan or Dutch oven, combine broth, the water, snipped or dried rosemary, and pepper. Add carrot, celery, and onion. Bring to boiling.
Stir in uncooked rice and frozen green beans. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables are tender.
Stir in turkey and undrained tomatoes; heat through. If desired, garnish each serving with rosemary sprigs.
2 lean protein, 1 vegetable, 1/2 starch