Turkey Garbanzo Bean and Kale Soup with Pasta Recipe - Allrecipes.com
Turkey Garbanzo Bean and Kale Soup with Pasta Recipe
  • READY IN 40 mins

Turkey Garbanzo Bean and Kale Soup with Pasta

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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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Footnotes

  • Cook's Note
  • Dried herbs can be substituted for the fresh, just use half as much.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Nov 23, 2009

Don't understand why my experience was so far short of the rave reviews this recipe got. I am pretty good at following a recipe. I give it three stars based on good healthy ingredients.

 
Mar 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.

 
Dec 02, 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!

 
Nov 30, 2009

Great soup. I decided to put in a cup of dry quinoa instead of using pasta, and simmered until the quinoa is done. This made it nice and thick and stewy. I also used a lot of extra garlic (whole cloves) and hot sauce because I just do that with everything.

 
May 01, 2009

This soup is delicious! The fresh herbs and kale make the soup really stand out from others. I would not change a thing!

 
Apr 01, 2011

This was very good and easy to make. The one thing I will change is to make only 6 to 8 ounces of pasta; 16 ounces of pasta is WAAAY too much for this recipe!

 
Jul 14, 2010

I really liked the ingredients. Followed the best I could with what I had on hand. Used homemade chicken broth which changed the flavor quite a bit. Next time I think I'd prefer white beans instead of the garbanzo. The kind I used had a really rough unappealing texture.

 

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Nutrition

  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 56.8 g
  • 18%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 989 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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