Ingredients
· 3 tablespoons extra-virgin olive oil
· 2 cups chopped onions
· 2 cups chopped celery
· 2 cups chopped carrots
· 1 ½ teaspoons salt
· ½ teaspoon ground pepper
· 12 cups unsalted chicken bone broth
· 1 (2 ounce) Parmesan rind
· 8 ounces Banza penne chickpea pasta
· 6 cups shredded cooked turkey breast
· 3 tablespoons chopped fresh flat-leaf parsley
· 2 tablespoons chopped fresh chives
· 1 tablespoon chopped fresh tarragon
Directions
· Step 1
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, carrots, salt and pepper. Cook, stirring often, until the vegetables have softened.
· Step 2
Add broth and Parmesan rind to the vegetables. Increase heat and bring to a boil, stirring occasionally. Reduce heat to medium-high; add pasta and cook until al dente, 5 to 6 minutes. Reduce heat to medium-low; stir in turkey, parsley, chives and tarragon. Cook until the turkey is warmed through, about 5 minutes. Remove and discard the Parmesan rind before serving. Enjoy!