Rachs Chickpea Noodle Soup Is An Easy Healthy Weeknight Supper Recipes

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RACH'S CHICKPEA NOODLE SOUP IS AN EASY, HEALTHY WEEKNIGHT SUPPER



Rach's Chickpea Noodle Soup Is an Easy, Healthy Weeknight Supper image

Rach's easy and healthy Chickpea Noodle Soup is perfect for feeding your family on a weeknight.

Provided by Rachael Ray

Number Of Ingredients 32

2 tablespoons extra-virgin olive oil (EVOO)
3 carrots
chopped
2 ribs celery with leafy tops
chopped
1 onion
chopped
1 leek
chopped
4 large cloves garlic
grated or chopped
Salt and pepper
1 fresh bay leaf
1 teaspoon ground coriander
⅓ palmful
1 teaspoon ground cumin
⅓ palmful
1 teaspoon ground turmeric
or 1 inch freshly grated
1 teaspoon ground ginger
or 1 inch freshly grated
Two 14-ounce cans chickpeas
drained and one pureed in a food processor
2 quarts vegetable stock
1 bunch chard
stemmed and coarsely chopped
8 ounces wide egg noodles
1 lemon
juiced
1 cup chopped fresh herbs
such as chives
dill and parsley or cilantro

Steps:

  • Heat a soup pot over medium-high heat with oil, 2 turns of the pan, add carrots, celery, onions, leeks and garlic (Rach uses her multi-grater to grate the garlic directly into the pot), season with salt and pepper, bay, cumin, coriander, turmeric, and ginger, sweat for 8 to 10 minutes, half covered and stirring often
  • Add chickpeas and stock, bring to boil, wilt in chard, cook noodles*, add lemon juice to serve and garnish with chives, dill and parsley or cilantro
  • *Rach's Tip: Cook the egg noodles separately and drizzle with oil if not serving the whole pot of soup immediately

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