Turkey Garbanzo Bean and Kale Soup with Pasta

Here’s a heart-healthy and delicious soup that’s easy to customize. Just add or delete ingredients to suit you own tastes.

Step: 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.

Step: 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.

Step: 3

To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.

Per Serving: 374 calories; protein 23.2g; carbohydrates 56.8g; fat 7.7g; cholesterol 45.5mg; sodium 940.1mg.