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Ingredients

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 ¾ cup water 1 (15 ounce) can garbanzo beans, drained and rinsed ⅓ cup tomato paste 2 cups roughly chopped kale salt and pepper to taste

Nutrition Info

374.1 calories carbohydrate: 56.8 g cholesterol: 45.5 mg fat: 7.7 g fiber: 7.4 g protein: 23.2 g saturatedFat: 1.6 g servingSize: - sodium: 940.1 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

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.
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.

8 servings

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