1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1 yellow onion, chopped
2 teaspoons chopped thyme
3 1/2 to 4 cups low-sodium chicken broth
2 cups baby spinach
2 cups cubed or shredded turkey or chicken
1 1/2 cups uncooked wide egg noodles
1 (15-ounce) can cannellini beans, drained
1 (14.5-ounce) can sliced carrots, drained
Salt and pepper to taste
Heat oil in a large pot over medium-high heat. Add garlic and onion, and cook for 3 minutes. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, carrots and salt and pepper, and stir well.
Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve.