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Turkey Garbanzo Bean and Kale Soup with Pasta

Recipe

Turkey Garbanzo Bean and Kale Soup with Pasta

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
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 a 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.

Source: (alllrecipes.com)

374 calories
8 grams of fat
7 grams of fiber

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