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 Garbanzo Beans, drained
• 1/2 cup Eden Kamut Elbows
• 1/2 tsp Eden Sea Salt, or to taste
• 1/8 tsp Eden Black Pepper, or to taste
• 2 Tbsp fresh parsley, minced for garnish
• 1 tsp each fresh sage, thyme and rosemary, minced
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, fresh sage, thyme, rosemary and black pepper. Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
Nutritional Information
Per serving: 188 calories, 4g fat (17% calories from fat), 8g protein, 31g carbohydrate, 7g fiber, 0mg cholesterol, 280mg sodium