Med Veg - Persian-Style, Multi-Bean Noodle Soup

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* Exported from MasterCook *

 

Persian-Style, Multi-Bean Noodle Soup

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small red onion -- (about 4 oz) finely chopped

7 garlic cloves -- finely chopped

3 tablespoons extra-virgin olive oil

1 teaspoon turmeric

2 medium yellow onions -- (about 6 oz each) chopped

3 cups vegetable broth

3 cups water

1/4 cup lentils -- rinsed and picked over

pinch cayenne, or to taste

salt and freshly ground black pepper, to

ttaste

1 pound spinach (with stems) -- washed and stems discarded

or

1 10 oz package fresh ready-washed spinach leaves -- chopped

1/2 cup fresh flat-leaf parsley -- chopped

1/2 cup fresh dill -- chopped

1/2 cup thinly sliced green onions -- green part only

or

1/2 cup chopped fresh chives

1 cup cooked red kidney beans -- or about 2/3 (15 oz can)

rinsed and drained

1 cup cooked cannelini beans -- or about 2/3 (15 oz can)

rinsed and drained

1 cup cooked chickpeas -- or about 2/3 (15 oz can) rinsed and

drained

4 ounces Persian-style noodles, dry linguine, or

somen noodles -- broken in half

1 tablespoon fresh lemon juice

1 tablespoon distilled white vinegar

1/2 cup chopped fresh mint

 

Though long on ingredients, this wholesome, delicious, and rather exotic

multi-bean and noodle soup is ready in just about an hour with the use of

convenient canned beans.

 

Preheat the oven to 425F. Place the red onion and about 3 cloves of the chopped

garlic in a small baking dish and toss with 1 tablespoon of the oil. Cover the

dish tightly with foil and bake for 10 minutes or until softened and fragrant.

Remove from the oven, sprinkle with 1/2 teaspoon of the turmeric, and stir well

to combine. Let stand, covered, until ready to use.

 

Meanwhile, in a medium stockpot, heat the remaining oil over medium heat. Add

the yellow onions and cook, stirring often, until lightly browned and fragrant,

5 to 7 minutes. Add the remaining garlic and cook, stirring constantly, for 1

minute. Add the broth, water, lentils, remaining turmeric, cayenne (if using),

salt, and pepper; bring to a boil over high heat, stirring and scraping the

bottom of the pot to loosen any browned bits. Immediately reduce the heat and

simmer gently, partiially covered, for 30 minutes.

 

Add the spinach, parsley, dill, and scallions to the pot, stirring well to

combine. Bring to a brisk simmer over medium-high heat. Immediately reduce the

heat, and simmer gently, uncovered, for 10 minutes, stirring occasionally. Add

the beans and noodles, stirring well to combine; return to a brisk simmer over

medium-high heat. Immediately reduce the heat, and simmer gently, uncovered,

until the pasta is cooked al dente, about 10 minutes, stirring occasionally.

 

Just before serving, add the lemon juice and vinegar to the reserved red

onion-garlic mixture, stirring well to combine. Serve the soup hot, garnished

with the red onion-garlic mixture and chopped mint.

 

Advance Preparation - The soup can be held, covered, over very low heat for 1

hour before serving, but the pasta will no longer be cooked al dente and you

will need to add additional broth or water. The soup can be stored, covered, in

the refrigerator for up to two days. Reheat over low heat, adding additional

broth or water. Prepare the onion-garlic garnish the day of serving.

 

Variation - If you are shart on time, omit the onion-garlic garnish, and add the

entire amount of garlic and turmeric when they arre called for. Use all the

olive oil for cooking the yellow onions. Stir the lemon juice and vinegar iinto

the soup just before serving.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 498 Calories; 15g Fat (26.3% calories

from fat); 22g Protein; 72g Carbohydrate; 18g Dietary Fiber; 2mg Cholesterol;

1247mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0