I just threw this together today, and man was it tasty!  I ate 2 cups
and was stuffed...Thought I'd share my recipe.
Enjoy!
-L.
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Turkey Vegetable Soup with Cannellini

Three medium turkey wing drumettes
Garlic granules
Poultry seasoning
Black pepper
1.5 T canola oil
6 large carrots
1 large sweet yellow onion
1C chopped celery with leaves
1.5 C chopped green cabbage
1.5 C fresh baby spinach
2 C Imagine brand Creamy Portobello Mushroom Soup
1 can (15 oz) Cannellini or 1.5 C. cooked Cannellini*
2C. turkey broth
1t freshly ground pepper
1t dried onion granules
1T dried parsley

Place the clean and dried turkey wing drumettes in a greased 9X13
baking dish, and sprinkle liberally with garlic granules, pepper, and
poultry seasoning.  Drizzle with canola oil and then add about 1.5
inches of water to the pan.  Cover with foil and bake at 350 degrees
for at least 90 minutes, until turkey is well done and separating from
the bone.  Cool and refrigerate.  (I refrigerate over night.)

When liquid is congealed, skim off excess fat from the top and discard,
remove the drumettes, skin them, cut the meat off the bone and set
aside (liberates 16-20 oz cooked meat).  Transfer broth to a large pan,
add bones, and over medium heat, reduce broth to about 2 cups. Skim any
"scum" that forms on  the top. (If you did not liberate much excess
liquid while baking the turkey, you may need additional turkey broth)
Remove bones.  Add onion, carrots and celery to the broth, cover, and
cook until carrots are al dente.  Add mushroom soup, cabbage, spinach,
beans and spices, stir well, cover and simmer on low 40 minutes.  Add
meat and simmer on low an additional 15 minutes or until meat is heated
through.  Add salt to taste.  Can serve immediately or simmer on very
low heat until ready to serve.

Weight Watchers Points System - approx. 2 points per cup

* Cannellini are white kidney beans. They have a softer, creamier
texture than dark or light red kidney beans and a more subtle flavor.