Post by Amani on Mar 17, 2007 11:54:44 GMT -5
Hearty Chickpea & Broccoli Rabe Soup
This vegetarian soup is also nice with a little grated Parmesan on top.
1/4 cup ditalini pasta or small macaroni (it will expand a lot)
1/2 pound broccoli rabe, cut into 1-inch lengths, or broccoli crowns, cut into 1/2-inch florets
2 cloves garlic, lightly crushed
3 tablespoons olive oil
1 quart low-salt vegetable broth
2 cups water
2 1/2 cups cooked or canned (from about 1 1/2 cans) garbanzo beans, drained and rinsed
1 cup low- or no-salt pureed tomatoes, or a 14-ounce can low- or no-salt chopped tomatoes (drained if chopped)
Salt and pepper to taste
Lemon juice to taste
4 thick slices country bread, plus more on the side
Extra virgin olive oil to taste
Bring a medium pot of salted water to a boil. Add pasta; cook according to package directions. During final 3 minutes of cooking, add broccoli rabe or broccoli. Drain both in a colander.
Meanwhile, saute the garlic in the olive oil in a heavy-bottomed stockpot or Dutch oven. When fragrant, add the broth, water, garbanzos and tomatoes. Bring to a simmer and cook until the flavors meld, 5-10 minutes. Puree half the soup in a blender or use an immersion blender to puree until partly chunky.
Add the broccoli and pasta to the soup, and adjust to taste with salt and pepper. You may need to add lots of salt and pepper, depending on the saltiness of the broth. If it needs a little something, add a squeeze of lemon.
Place the bread slices in large soup bowls and ladle the soup over. Drizzle with extra virgin olive oil. Pass more bread at the table.
Serves 4.
Per serving: 389 calories, 14 g protein, 54 g carbohydrate, 14 g fat (2 g saturated), 0 cholesterol, 455 mg sodium, 10 g fiber.
This vegetarian soup is also nice with a little grated Parmesan on top.
1/4 cup ditalini pasta or small macaroni (it will expand a lot)
1/2 pound broccoli rabe, cut into 1-inch lengths, or broccoli crowns, cut into 1/2-inch florets
2 cloves garlic, lightly crushed
3 tablespoons olive oil
1 quart low-salt vegetable broth
2 cups water
2 1/2 cups cooked or canned (from about 1 1/2 cans) garbanzo beans, drained and rinsed
1 cup low- or no-salt pureed tomatoes, or a 14-ounce can low- or no-salt chopped tomatoes (drained if chopped)
Salt and pepper to taste
Lemon juice to taste
4 thick slices country bread, plus more on the side
Extra virgin olive oil to taste
Bring a medium pot of salted water to a boil. Add pasta; cook according to package directions. During final 3 minutes of cooking, add broccoli rabe or broccoli. Drain both in a colander.
Meanwhile, saute the garlic in the olive oil in a heavy-bottomed stockpot or Dutch oven. When fragrant, add the broth, water, garbanzos and tomatoes. Bring to a simmer and cook until the flavors meld, 5-10 minutes. Puree half the soup in a blender or use an immersion blender to puree until partly chunky.
Add the broccoli and pasta to the soup, and adjust to taste with salt and pepper. You may need to add lots of salt and pepper, depending on the saltiness of the broth. If it needs a little something, add a squeeze of lemon.
Place the bread slices in large soup bowls and ladle the soup over. Drizzle with extra virgin olive oil. Pass more bread at the table.
Serves 4.
Per serving: 389 calories, 14 g protein, 54 g carbohydrate, 14 g fat (2 g saturated), 0 cholesterol, 455 mg sodium, 10 g fiber.