About this recipe:This is a wholesome and hearty soup, which is perfect for the cold winter months. Turkey mince is simmered with pasta, chickpeas and kale in a seasoned chicken stock.
450g wholewheat pasta shells
1 tablespoon extra-virgin olive oil
450g minced turkey
160g chopped onion
3 cloves garlic, finely chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1.2 litres chicken stock
1 (410g) tin chickpeas, drained and rinsed
85g tomato puree
135g roughly chopped kale
salt and pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Bring a large pot of salted water to the boil. Stir in the pasta and return to the 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 stock and water into the pot along with the chickpeas and tomato puree. Bring to the 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.
Dried herbs can be substituted for the fresh, just use half as much.