GARBANZO TOMATO PASTA SOUP
A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.
Provided by Joy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g
CHICKPEA AND LEEK SOUP
This is a recipe that my Aussie friend Bender found in some old recipe book. It is quick and easy to make and it tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet. These are just two simple flavors, and even though I'm a bit of a fresh-herbs-boy, this lovely light soup is very tasty.
Provided by Jamie Oliver
Time 1h3m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
- Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
- Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
- This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.
GARBANZO, LEEK & PASTA SOUP
This is from Eden Foods. I will use dried shiitakes when I make this, since I always have them in the house.
Provided by dicentra
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium soup pot and sauté the garlic for 1 minute.
- Add leeks and shiitake, and sauté 1 to 2 minutes.
- Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
- Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
- Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
Nutrition Facts : Calories 205, Fat 3.7, SaturatedFat 0.5, Sodium 614.6, Carbohydrate 36.1, Fiber 5.4, Sugar 0.7, Protein 7.3
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
HEARTY PASTA SOUP
Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it's low in fat. The perfect lunch or supper
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium
CHICKPEA, LEEK & PARMESAN SOUP
Oh Jamie Oliver, we love you here in Toronto too, come visit us won't you? haha. This is a great soup, it has more of a stew consistency actually, just with yummy healthy chickpeas, leeks & cheese!
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim, separate and rinse leeks.
- Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
- Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
- If the soup is to thick, thin it down with a little boiling water.
- Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
- Garnish with grated parmesan cheese and drizzle on some olive oil.
Nutrition Facts : Calories 312.3, Fat 6.2, SaturatedFat 2.6, Cholesterol 12.6, Sodium 553.6, Carbohydrate 53.5, Fiber 7.6, Sugar 5, Protein 11.8
PASTA AND GARBANZO BEAN SOUP
Provided by Dede Spaith
Categories Soup/Stew Pasta Tomato Sauté Quick & Easy High Fiber Chickpea Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 4 minutes. Add garlic, rosemary and sage and continue cooking 1 minute. Mix in tomatoes and cook until slightly thickened, stirring occasionally, about 10 minutes. Add broth and garbanzo beans and simmer 5 minutes. Puree soup in blender or processor. Return soup to saucepan and bring to boil. Stir in orzo and cook until orzo is just tender but still firm to bite. Season soup to taste with salt and pepper. Ladle soup into bowls. Garnish with parsley and serve, passing Parmesan cheese separately.
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- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrot and potato, followed by the garlic, chickpeas, rosemary and thyme. Sauté all the vegetables for 5 minutes, or until they begin to soften, adding a splash of water if they begin to brown too much. Season with a generous pinch of sea salt and freshly cracked black pepper to taste.
- Optional step: For a creamier result, transfer 1/3 of the vegetables and chickpeas into a blender, add a ladle of stock and blend all the ingredients, then transfer the mixture back into the pot.
- Pour in the remaining stock, cover the pot with a lid and bring to a boil, then reduce the heat and simmer for 5 to 7 minutes. Add the pasta into the pot, and let it cook for about 10 minutes or until tender to the bite, then adjust the seasoning to taste.
- Remove the pot from the heat, drizzle the remaining 1 tablespoon of olive oil over the top, and divide the soup between 4 bowls. Season with extra freshly cracked black pepper and serve.
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