Chickpea Noodle Soup
Ingredients
-
1
cup
dry chickpeas
-
2
teaspoons
olive oil
-
3
stalks
celery
-
3
large
carrots
-
1
medium
yellow onion
-
4
cloves
garlic
-
¼
teaspoon
salt
-
1
teaspoon
dry parsley
-
1
teaspoon
dry rosemary
-
1
teaspoon
dry thyme
-
½
teaspoon
dry sage
-
½
teaspoon
ground paprika
-
4
cups
vegetable broth
-
3
cups
water
-
1½
cups
dry fusilli pasta
-
1
cup
frozen chopped spinach
-
1
juice
lemon
-
to taste
black pepper
-
to taste
red pepper flakes
Instructions
- Sauté onions, carrots, and celery in olive oil until onions are translucent.
- Add garlic and sauté until aromatic.
- Add dry herbs and paprika, cooking for 30 seconds.
- Deglaze the pot with a small amount of broth.
- Add remaining ingredients except for pasta and mix well.
- Cook on high pressure for 35 minutes and let pressure release naturally.
- Add dry pasta and cook on high pressure for 4 minutes, then release pressure manually.
- Stir in cooked spinach and season with lemon juice and black pepper before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
327
Total fat
5g
Total carbohydrates
58g
Total protein
15g
Sodium
208mg
Cholesterol
0mg
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