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olive oil onion leeks Italian parsley vegetable broth carrot boiling potato ground cumin turmeric spinach vermicelli white beans salt cayenne pepper Bread
Viewed: 76 - Published at: 6 years agoIngredients
- 1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil
- 1 onion, chopped
- 1 large leeks, split, cleaned and sliced or 1 additional onion
- 12 cup chopped Italian parsley
- 1 34 cups vegetable broth (or a 14 1/2-ounce can or a mixture of broth and water) or 1 34 cups chicken broth (or a 14 1/2-ounce can or a mixture of broth and water)
- 1 large carrot, diced
- 1 large boiling potato, peeled and diced (optional)
- 1 teaspoon ground cumin
- 14 teaspoon turmeric
- 3 -4 small middle eastern pale-green squash (about 1 pound) or 3 -4 small zucchini, diced (about 1 pound)
- 4 -5 ounces spinach, turnip greens or 4 -5 ounces other greens, rinsed, large stems removed (kale, chard) or 4 -5 ounces half a 10-ounce bag leaves spinach or 4 -5 ounces other greens, chopped (about 4 cups)
- 3 ounces vermicelli, spaghetti (about 1 cup) or 3 ounces extra-fine egg noodles, broken in 3- to 4-inch lengths (about 1 cup)
- 1 12 cups cooked chickpeas (garbanzo beans) or 1 12 cups white beans (or a 15-ounce can, drained)
- salt & freshly ground black pepper
- cayenne pepper
- 1 small loaf sourdough bread, sliced
Method
- Heat oil in large saucepan.
- Add onion, leek and half of parsley, and cook over medium-low heat for 10 minutes, or until onion is soft and light golden.
- Add broth, 1 quart (or 1 L) water, carrot, potato, cumin and turmeric and bring to a boil.
- If using a potato, add an additional cup of water.
- Cover and simmer over low heat for 12 to 15 minutes, or until vegetables are tender.
- Add squash and spinach and bring to a boil.
- Add pasta and simmer, uncovered, over medium-low heat for 3 minutes.
- Add chickpeas and simmer for 5 to 8 minutes, or until pasta and vegetables are tender.
- Stir in remaining parsley.
- Season to taste with salt, pepper and cayenne.
- Serve hot.
