Pistou Soup with Turkey

1 Package	Granny's Boneless, Skinless Turkey Breast
2 tbsp \| 30 ml	olive oil
1/2 tsp \| 5 ml	sea salt
1	leek, white only, sliced
3	Roma tomatoes, seeded and diced
1	large zucchini, diced
5 cups \| 1.2 L	homemade or low sodium turkey or chicken stock
1	large Yukon gold potato, peeled and diced
1 cup \| 250 ml	canned white beans
2 tbsp \| 30 ml	store bought pesto sauce
to taste	sea salt and ground pepper
to serve	French bread, sliced

Heat oil in large heavy saucepan over medium-high heat.
Chop turkey into 1/2" cubs. Season with salt.
Cook seasoned turkey in sauce pan until browned, about 5 minutes.
Add leeks and cook until soft, about 4 minutes.
Add chopped tomatoes and zucchini, cook 2 minutes.
Add stock and potatoes then bring to a boil.
Add beans and lower heat to simmer. Cook until potatoes are soft, about 15 minutes.
Mix in pesto. Taste and season with salt and pepper as needed.
Ladle soup into bowls and serve with French bread.