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Garbanzo, Leek & Pasta Soup
Serves 4 |
Prep Time 10 minutes |
Cook Time 20 minutes
Ingredients
2 tsp Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 cup leeks, white and green part, well cleaned, chopped
1/4 cup Eden Sliced Shiitake Mushrooms
1 1/2 cups vegetable stock, see Eden's recipe, or store bought
1 1/2 cups water
15 ounces Eden Organic Garbanzo Beans, drained
1/2 cup Eden Organic Kamut Elbows, 101670
1/2 tsp Eden Sea Salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
2 Tbsp fresh parsley, minced for garnish
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Directions
Heat oil in a medium soup pot and sauté the garlic for 1 minute. Add leeks and shiitake, and sauté 1 to 2 minutes. Add vegetable stock , water and garbanzo beans. Cover and bring to a boil. Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper. Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
Nutritional Info
Per serving:
179 Calories,
4g Fat (18% calories from fat),
10g Protein,
31g Carbohydrate,
9g Fiber,
0mg Cholesterol,
248mg Sodium
Related Recipes
Beans, Condiments, Good/High Fiber, Good/High Protein, Italian, Japanese Food, Macrobiotic, Mediterranean, No Sweetener Added, Oils, Pasta, Soup, Chili & Stews, Vegan, Whole Grain
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