Middle Eastern · Dinner
Noodle and Herb Soup (Dairy-Free)
A brothy Middle Eastern soup built on egg noodles, cannellini beans and chickpeas simmered in a cumin- and turmeric-spiced vegetable broth, finished with fresh dill, mint, parsley and lemon juice. Toasted pita adds crunch alongside.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
420Calories
18.2gProtein
5.8gFat
72.1gCarbs
5.1gSugar
12.6gFiber
817mgSodium
17mgChol
0.8gSat Fat
680mgPotassium
110mgCalcium
5.9mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
dairy-free
Instructions
1
Prep
Finely chop the onion, mince the garlic, and chop the parsley, dill and mint on a board, keeping the herbs separate from the aromatics.
2
Saute
Heat the olive oil in a small saucepan over medium heat and cook the onion for 3 minutes until soft and translucent. Stir in the garlic, cumin and turmeric; cook 1 minute until fragrant and golden.
3
Simmer
Pour in the vegetable stock, add the cannellini beans and chickpeas, and bring to a gentle boil over medium-high heat. Add the egg noodles and simmer for 6 to 8 minutes until tender.
4
Finish
Stir the lemon juice, parsley, dill and mint into the pot off the heat, then season with salt and black pepper to taste. Ladle into a bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g dry egg noodles
- 2/3 cup60g, about a third of a 15 oz can, drained cannellini beans, cooked
- 1/2 cup45g, about a quarter of a 15 oz can, drained chickpeas, cooked
- 2 1/2 cups600ml vegetable stock
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
