Turkey Garbanzo Bean and Kale Soup with Pasta

Ingredients

• 15 ounce garbanzo beans drained and rinsed canned
• 42 ounce chicken broth canned
• 2 tablespoons rosemary fresh chopped
• 2 tablespoons sage fresh chopped
• 3 cloves garlic minced
• 1 pound pd of ground turkey 
• 2 cups kale roughly chopped
• 1 tablespoon olive oil extra-virgin
• 1 cup onion chopped
• 16 ounces shells whole-wheat
• 8 servings salt and pepper to taste
• 0.3 cup tomato paste 
• 0.8 cup water 

Equipment

• bowl
• ladle
• pot

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.
2. Drain well.
3. 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.
4. 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.
5. To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.