Garbanzo, Leek & Pasta Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Eden Foods. I will use dried shiitakes when I make this, since I always have them in the house. Ingredients:
2 teaspoons olive oil |
2 garlic cloves, minced |
1/2 cup leek, white and green part, well cleaned, chopped |
1/4 cup sliced shiitake mushroom |
1 1/2 cups vegetable stock, recipe |
1 1/2 cups water |
1 (15 ounce) can chickpeas |
1/2 cup elbow macaroni |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper (to taste) |
2 tablespoons fresh parsley, minced for garnish |
Directions:
1. Heat oil in a medium soup pot and sauté the garlic for 1 minute.
2. Add leeks and shiitake, and sauté 1 to 2 minutes.
3. Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
4. Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
5. Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
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