Turkey Garbanzo Bean and Kale Soup with Pasta recipe

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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 calories
carbohydrate: 56.8 g
cholesterol: 45.5 mg
fat: 7.7 g
fiber: 7.4 g
protein: 23.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 940.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

Recipe Yield

8 servings

Recipe Note

Here's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes.

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