Turkey Garbanzo Bean and Kale Soup with Pasta
Turkey Garbanzo Bean and Kale Soup with Pasta might be just the main course you are searching for. Watching your figure? This dairy free recipe has 373 calories, 26g of protein, and 5g of fat per serving. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of ground turkey, tomato paste, rosemary, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
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.