GARBANZO BEAN SOUP WITH SAFFRON

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GARBANZO BEAN SOUP WITH SAFFRON

 

 

This soup hails from Morroco.

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1/2 teaspoon saffron threads

5 cups canned vegetable broth

1 28-ounce can diced tomatoes in juice

5 cups 1/2-inch pieces peeled butternut squash

1 12- to 14-ounce russet potato, peeled, cut into

1/2-inch pieces

1 cinnamon stick

2 teaspoons ground cumin

1 15- to 16-ounce can garbanzo beans (chickpeas),

drained

1/2 cup chopped fresh cilantro

 

Heat oil in heavy large pot over medium heat. Add

onion and garlic; sauté until tender, about 6 minutes.

Add saffron; stir 1 minute. Add 5 cups broth and next

5 ingredients; bring to boil. Reduce heat, cover and

simmer until vegetables are very tender, about 30

minutes. Stir in garbanzo beans. Simmer 10 minutes.

Season with salt and pepper. Ladle soup into bowls.

Sprinkle with cilantro and serve.

 

Makes 6 servings.

 

Per serving: calories, 231; total fat, 3 g; saturated

fat, 0.5 g; cholesterol, 0

 

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