Turkey Garbanzo Bean and Kale Soup with Pasta
Turkey Garbanzo Bean and Kale Soup with Pastan is a dairy free recipe with 8 servings. One portion of this dish contains approximately 26g of protein, 5g of fat, and a total of 373 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have water, chicken broth, sage, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a budget friendly main course for Autumn. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
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.
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.