Turkey Garbanzo Bean And Kale Soup With Pasta

• 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
• 3/4 cup water
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/3 cup tomato paste
• 2 cups roughly chopped kale
• salt and pepper to taste

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.

pasta shells, extravirgin olive oil, ground turkey, onion, garlic, fresh sage, fresh rosemary, chicken broth, water, garbanzo beans, tomato paste, kale, salt

Taken from www.allrecipes.com/recipe/161384/turkey-garbanzo-bean-and-kale-soup-with-pasta/ (may not work)