Poldo's Mixed Legume Soup
- Number of Servings: 7
Ingredients
1/2 medium onion, chopped1 Celery stalk, chopped1 medium carrot, chopped2 garlic cloves, chopped1 sprig fresh rosemary2 sage leaves3 Tbsp olive oil1/4 cup tomato paste4 cups broth1.5 cup white beans1.5 cup chickpeas1/2 uncooked lentilssalt to taste6 oz. small tubular pasta (about 1/5 cups)
Put the onion, celery, carrot, garlic, rosemary, and sage in a 4-quart pot and drizzle with the olive oil. Stir to coat the veg and cook over low heat for 10 minutes or until veg is tender.
Add tomato paste and broth and bring to a simmer
Add the beans, chickpeas and lentils and simmer for 25 minutes or until the lentil are barely tender.
Add pasta to the soup and cook until pasta is tender.
Season to taste with salt and add some water if the soup is too thick. You can use an immersion blender to make the soup more easily digestible!
Number of Servings: 7
Recipe submitted by SparkPeople user MIVUCKOVIC.
Add tomato paste and broth and bring to a simmer
Add the beans, chickpeas and lentils and simmer for 25 minutes or until the lentil are barely tender.
Add pasta to the soup and cook until pasta is tender.
Season to taste with salt and add some water if the soup is too thick. You can use an immersion blender to make the soup more easily digestible!
Number of Servings: 7
Recipe submitted by SparkPeople user MIVUCKOVIC.
Nutritional Info Amount Per Serving
- Calories: 315.9
- Total Fat: 7.1 g
- Cholesterol: 2.9 mg
- Sodium: 1,285.6 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 10.2 g
- Protein: 12.6 g
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