PASTA DAY: Curried Spinach And Chickpea Soup With Fine Noodles

[Guest guest]

I have some soup recipes to share that have some pasta. Kathleen

 

* Exported from MasterCook *

 

Curried Spinach And Chickpea Soup With Fine Noodles

 

Recipe By : Pasta East to West by Nava Atlas, page 34

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

2 medium carrots -- peeled

and finely diced

1 large celery stalk -- finely diced

6 cups water

14 ounces canned diced tomatoes -- up to 16-ounces

2 teaspoons good-quality curry powder

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch ground coriander

2 cups short fine egg noodles -- preferably yolk-free

10 ounces packaged frozen chopped spinach -- thawed

16 ounces canned chickpeas -- drained and rinsed

Salt and freshly ground black pepper

 

6 or more servings

 

The aroma that will permeate your kitchen as this cooks is most

enticing. Heat the oil in a large soup pot. Add the onion, garlic,

carrots, and celery, and saute over medium heat until all are golden.

 

Add the water, tomatoes, and spices, and bring to a simmer. Cover and

simmer gently for 15 to 20 minutes. Add the noodles and simmer until they

are al dente, about 5 minutes. Stir the spinach and chickpeas into the

soup, and continue to simmer over very low heat for 5 minutes

longer. Season to taste with salt and pepper, and serve.

 

Calories: 333, Carbohydrate: 55 g, Total Fat: 6 g, Cholesterol: 33 g,

Protein: 12 g, Sodium: 69 mg

 

 

 

- - - - - - - - - - - - - - - - - -