Turkey Garbanzo Bean and Kale Soup with Pasta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Here's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes. 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 |
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 |
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.
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