Turkey Garbanzo Bean and Kale Soup with Pasta Recipe

Directions

Ingredients :

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

¾ cup water

1 (15 ounce) can garbanzo beans, drained and rinsed

⅓ cup tomato paste

2 cups roughly chopped kale

salt and pepper to taste

Methods :

Step 1

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.

Step 2

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.

Step 3

To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.