A lower-fat alternative using smoked turkey breast and fresh bouquet garni.
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Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat and sauté the onions and carrots until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
Add the cubed smoked turkey and the drained cannellini beans to the pot, stirring gently to combine.
Pour in the chicken broth and tuck the bouquet garni into the center of the mixture.
Bring the liquid to a simmer on the stovetop, then sprinkle the breadcrumbs evenly over the top.
Transfer the pot to the oven and bake uncovered for 35-40 minutes until the broth has thickened and the crust is golden brown.
Remove the bouquet garni before serving and garnish with fresh parsley.
