Hearty Bean, Leafy Greens & Vermicelli Soup
- Number of Servings: 4
Ingredients
1 tbsp extra virgin olive oil1 medium onion, chopped4 garlic cloves, minced2 celery stalk, chopped1 cup of chickpeas, rinsed, soaked in 4 cups of water, overnight1 cup of giant white lima beans, rinsed, soaked in 4 cups of water, overnight3 cups vegetable stock3 cups water1 can (6oz) tomato pasteSalt1/2 pound of Swish chard, with stems chopped1/2 pound of kale, with stems chopped fine1/2 cup of parsley, chopped2 oz broken vermicelli or angel hair pasta2 tsp of harissafreshly ground pepperlemon wedges
Heat the olive oil in a large, heavy bean pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and ass the garlic and celery. Cook, stirring, for a minute, until the garlic is fragrant.
Add the chickpeas, lima beans, water, stock, and tomato paste. Bring to a boil, reduce the heat, cover and simmer for 1 hour. Add salt (about 2 teaspoons) and the leafy greens and parsley.
Cover and simmer for another 30 minutes to 1 hour, until the broth is fragrant and the beans and vegetables tender. Stir in the pasta and simmer until tender. Ass the harissa and pepper, taste, and adjust salt. Serve with lemon wedges.
Serving Size: 4 generous meal portions
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Add the chickpeas, lima beans, water, stock, and tomato paste. Bring to a boil, reduce the heat, cover and simmer for 1 hour. Add salt (about 2 teaspoons) and the leafy greens and parsley.
Cover and simmer for another 30 minutes to 1 hour, until the broth is fragrant and the beans and vegetables tender. Stir in the pasta and simmer until tender. Ass the harissa and pepper, taste, and adjust salt. Serve with lemon wedges.
Serving Size: 4 generous meal portions
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 461.6
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 739.9 mg
- Total Carbs: 77.6 g
- Dietary Fiber: 20.9 g
- Protein: 22.9 g
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