I am sharing this recipe of this amazing and delicious soup I made yesterday for my family. It was a very cold Sunday and we didn’t want to go out, I looked in my kitchen cupboards for something to cook and I could not find something, instead I gathered a few veggies from the fridge, some pasta left over I had in a bag and a tin of chickpeas, I put everything in a dutch oven (casserole dish) and I added chicken stock, although you do not have to if you are vegetarian or vegan and I found some turmeric in my spices rack, so I added some as well and it was delicious. The turmeric adds an amazing flavour to the soup. My husband had three servings and my daughter asked for more as well, that is when I realised that I had to have this recipe in my blog, so here it is.
- 1 cup of your favourite dry pasta
- 1 tin of organic chickpeas in water
- 2 tbsp ground turmeric
- 2 tbsp vegetable oil
- 2 tomatoes chopped
- 1/2 onion chopped
- 1 clove garlic minced
- 1/2 fresh coriander chopped (cilantro)
- 1 celery stock finely diced
- 2 carrots peeled and finely diced
- 15 green beans cut in small pieces
- 1 cup fresh spinach
- 1 tbsp salt
- 1/2 tsp ground black pepper
- 1 L hot boiling water or chicken or vegetable stock
- Fresh coriander (cilantro)
- Feta cheese (optional)
- Squeeze of lime (optional)
- Heat the oil in a casserole dish (dutch oven) and add the onion, garlic and tomato, fry for 5 min and add the turmeric. Fry for 2 more min.
- Then add the celery, carrots, green beans, pasta and water or stock.
- Add the salt, pepper and bring it to a boil, turn the heat down and add the spinach and coriander.
- Take the chickpeas out of the tin and rinse them and ser aside.
- Simmer the soup for 15 min then add the chickpeas. Cook for further 10 min.
- Check if it is season properly, if not, add more salt.
- Once the pasta is soft the soup is ready.
- Serve in a bowl and garnish with fresh coriander and feta cheese and to add a bit more flavour squeeze a bit of lime. Enjoy!