Step 1

Heat olive oil in a large saucepan or stock pot over medium heat.

Step 2

Add carrots, onion, and celery; cook for 2-3 minutes until onion is translucent.

Step 3

Add garlic and ground turkey and cook until no longer pink.

Step 4

Add broth, diced tomatoes, tomato sauce, kidney beans, chickpeas, and spices.

Step 5

Reduce heat to low, and simmer for 15 minutes.

Step 6

Add pasta and cook for another 7-8 minutes until al dente.

Step 7

Serve hot and enjoy! Leftovers will keep in the fridge up to one week or in the freezer at least a month.