Butter Bean + Chickpea Noodle Soup
Ingredients
The soup
-
200-225
g
chickpea noodle cavatappi (or other gluten free noodle of choice)
-
4
tbsp
butter
-
1
small
yellow onion, diced
-
2
stalks
celery, diced
-
1
large
fennel bulb, diced
-
1
small
zucchini, halved and chopped
-
3
cloves
garlic, minced
-
½
tsp
cumin
-
1
tsp
dried thyme
-
2
tsp
salt
-
½
tsp
pepper
-
2
14oz cans
butter beans, drained and rinsed
-
6-7
cups
chicken broth
-
1
large or 2 small
bay leaves
Toppings
-
½
cup
crumbled feta cheese
-
1
lemon
cut into wedges
-
to taste
olive oil
-
to taste
pepper
Instructions
- Cook the noodles to al dente according to package directions, drain, and set aside.
- Melt butter in a large pot over medium-high heat until it is deep brown and has a nutty aroma.
- Add diced onion, celery, and fennel, cooking until softened and golden.
- Stir in chopped zucchini and cook for a few minutes.
- Add minced garlic, cumin, thyme, salt, and pepper, cooking for another 2 minutes.
- Add butter beans, 6 cups of chicken broth, and bay leaves. Bring to a boil, then reduce to a simmer for 10-12 minutes.
- Taste and adjust seasoning as needed, adding more broth if desired.
- To serve, place noodles in bowls, ladle soup over them, and garnish with feta, lemon, olive oil, and black pepper.
Nutrition Facts (estimated)
Servings
4-6
Calories
351
Total fat
11.7g
Total carbohydrates
48.1g
Total protein
14.4g
Sodium
2247.2mg
Cholesterol
36.5mg
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