In a 4-quart Dutch oven, cook the celery and leek or onion in hot oil until tender. Stir in the chicken broth, sweet potato, and frozen green beans. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in the undrained tomatoes, Worcestershire, oregano, rosemary, and sage. Stir in the turkey. Return to boiling; reduce heat. Cover and simmer for 5 minutes more. Season to taste with salt and pepper. If you like, garnish with fresh sage leaves. Makes 6 servings.