Friday, February 18, 2011

Turkey Garbanzo Bean and Kale Soup with Pasta recipe

This is a favorite around our house and is customizable to taste! We love rosemary and a lot of kale. Thanks to Liana for posting it on!

Turkey Garbanzo Bean and Kale Soup with Pasta

Prep:10 Cook: 30 Ready to Eat: 40
Serves 8

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


  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.

I always double my kale in just about every recipe it's in. This time used fresh sage, which I don't often buy due to cost. It did lend a different flavor to it that I enjoyed. The only thing I'd have done different was put more sage than what it calls for(double). This makes a ton so I freeze a couple bags. For some reason I opted to add a giant can of tomato puree(no idea why in hindsight) and it thickened it up to a more goulash consistency. Next time I'll go for more of a true soup with less tomato. Even just to switch it to a thing or two of stewed tomatoes would be better. 


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