Noodle and 3 Bean Soup
By: Adele of Vegie Head (www.vegiehead.com)
Loaded with protein and fiber from the beans, this Noodle and 3 Bean Soup recipe from Adele of Vegie Head (www.vegiehead.com) is one of the best healthy soup recipes out there. Good luck finding a tasty three bean soup that is easier to make than this budget friendly dish. Set aside about 45 minutes to make this vegetarian soup.
Notes
This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)
For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page
Serves4
Ingredients
- 1/2 cup red lentils, rinsed and sorted
- 1 can chickpeas, rinsed and drained
- 1 can butter beans or cannelini beans, rinsed and drained
- 2 cup water
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 2 teaspoon vegetable stock
- Fresh cilantro
- 1 bunch fresh spinach leaves
- Gluten free pasta (I used short spaghetti)
- Dairy free sour cream, if desired
- Lemon wedges, if desired
- Salt and black pepper, to taste
Instructions
- In a heavy bottomed soup pot, put the beans, turmeric, cumin and vegetable stock in the water and bring to a boil. Simmer for 30 minutes. The soup should have thickened, and the beans should be nice and soft.
- Add salt and pepper to taste. Add pasta and cook for 10 minutes, or until al dente.
- Add cilantro and spinach leaves, and allow to wilt.
- Serve with Tofutti sour cream alternative, more cilantro and a lemon wedge.