In a large pot over medium heat, add a splash of oil and sauté the chopped onion, diced carrots, and diced celery until they start to soften, about 5-7 minutes.

Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until it’s browned, around 5-6 minutes.

Mix in the minced garlic, dried thyme, oregano, salt, and pepper. Cook for another minute until the garlic is fragrant.

Stir in the chicken broth and canned diced tomatoes (with their juice), and bring the mixture to a gentle boil.

Add the chopped green beans and let the soup simmer for 10-15 minutes.

Check for seasoning; add more salt or pepper as needed.

Ladle the hearty soup into bowls and enjoy hot!