03-11-2008, 06:08 AM
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Join Date: May 2006
Chickpea leek soup
1 tablespoon olive oil
4 large leeks (white part only), thinly sliced
3 cloves garlic, minced
2 15-ounce cans of chickpeas, rinsed and drained
1/8 teaspoon ground cumin
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons fresh lemon juice
2 cups low-sodium vegetable broth
1/4 cup freshly grated parmesan (optional, I skip this part)
prep: 10 minutes
total: 30 minutes
immersion blender (or food processor)
1. Prep all the ingredients. Heat the olive oil in a large saucepan over medium-high heat. When the oil is hot and shimmering, add the leeks and cook, stirring occasionally, until they're soft, 4-6 minutes. Stir in the garlic and cook for another minute or so.
2. Add the chickpeas and stir to combine. Stir in the herbs, lemon juice and broth. Simmer for 15 minutes until the chickpeas are tender. Purée half the soup with an immersion blender. Sprinkle with parmesan before serving. (I have never done this, and it's still good.)
Mushroom and white bean soup
- Serves 4 as part of the meal, or 2 with this as the whole meal. (And it is filling).
- 1 tbsp vegetable or olive oil
- 1 small onion
- 1 lb mushrooms
- 1 can white beans (white kidney is fine), drained and rinsed
- 4 cups vegetable broth
- 1 tsp savory (I omitted this)
- 4 tsp fresh parsley
1. Chop up onion and slice mushrooms.
2. Heat oil in a large pot with heat on medium. Toss in onions, stir-fry a bit, and cover for 5 minutes or until onions are softened.
3. Add in beans, savory, and broth.
4. Allow to cook on low for 10 minutes.
5. Blend about half with an immersion blender.
6. Bring heat up to medium for about 5 more minutes. Season as desired with salt and pepper.
7. Serve garnished with parsley.
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