Revised 2012 Apr 16
1 tablespoon extra-virgin olive oil
1 pound ground turkey
1 cup onion, chopped
3 cloves garlic, minced
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
48 ounces chicken stock
3/4 cup water
19 ounces garbanzo beans, drained and rinsed
1/3 cup tomato paste
2 cups kale, roughly chopped
salt and pepper to taste
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 (time varies according to brand). Drain well.
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.
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