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Turkey Garbanzo Bean and Kale Soup with Pasta

Turkey Garbanzo Bean and Kale Soup with Pasta

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Liana

Liana

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

DetectiveL
80

DetectiveL

5/29/2009

The flavour is good, but whoa nelly, the pasta pushes the soup over the edge (in terms of heartiness)! I would use less pasta or perhaps none at all. I also threw in some chopped cilantro and a few tbsp of cooked lentils that I had left over from another dish.

jannllww
56

jannllww

3/15/2010

Delicious, esp. with the fresh herbs. Instead of the pasta I added cooked quinoa for a little extra protein and whole grain nutrition - excellent.

KymInNM
40

KymInNM

12/2/2009

This is a delicious soup that's comforting on a chilly night and super easy to prepare. I used leftover T-giving turkey, veg broth (it's what I always have on hand), and leftover pumpkin puree instead of tomato paste (I thought it would go better with the rosemary and sage). I also omitted the pasta. The only thing I'd change in the future is to add more kale. This will be my go-to turkey soup recipe during the holidays!

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