Turkey Garbanzo Bean and Kale Soup with Pasta recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
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
Nutrition Info
- 374.1 caloriescarbohydrate: 56.8 gcholesterol: 45.5 mgfat: 7.7 gfiber: 7.4 gprotein: 23.2 gsaturatedFat: 1.6 gservingSize: -sodium: 940.1 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Turkey Garbanzo Bean and Kale Soup with Pasta
Directions
-
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.