turkey garbanzo bean and kale soup with pasta

Ingredients

• Servings: 8
• 16 ounces whole-wheat pasta shells
• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 3 (14 ounce) cans chicken broth
• 3/4 cup water
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/3 cup tomato paste
• 2 cups roughly chopped kale
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring a large pot of salted water to a boil. stir in the pasta, and return to a boil. boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. drain well.
• heat olive oil in a large soup pot; add turkey, onion, and garlic. cook over medium heat until meat browns and onion is soft, about 5 minutes. stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. pour the broth and water into the pot along with the garbanzo beans and tomato paste. bring to a boil and add kale. simmer until kale softens, about 5 minutes. season soup with salt and pepper.
• to serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.