A quick aromatic Herb and Lemon Pasta Soup with Northern beans and packed with goodness of spinach. This soup is so filling and so comforting! The combination of pasta and beans is super tempting, even the pickiest eater will love this recipe! I added a tsp of turmeric to add a deeper color to the broth. So fun and easy to do and a perfect weeknight meal, you only need 30-35 mins and you’re golden.
🍽 S E R V I N G S
4 Servings
⏰ T I M E
prep time - 10 minutes
cook time - 25 minutes
total time - 35 minutes
INGREDIENTS:
1 tbsp oil
1 tsp cumin seeds
1-2 cloves garlic, minced
1 small red onion, chopped
1/4 cup corn kernels
1/4 cup green peas
1 tsp turmeric
1 tsp coriander powder
2-3 sprigs fresh oregano or 1 tsp dried oregano
Juice of one lemon
1 tsp lemon zest for extra zestyness
Salt & pepper
4 cups vegetable stock or water
1 cup pasta of choice (I used ring pasta)
1 can bean of choice, you can use chickpeas, northern beans, navy beans, butter beans or pinto beans (I used northern beans)
2 cups packed spinach, washed and roughly chopped
1 tsp chopped parsley, to garnish
WORKING THE MAGIC:
In a large pot or saucepan, heat oil over medium high heat. Add cumin seeds and let it splutter, then add minced garlic and onions, corn kernels and, green peas and cook until slightly softened, about 5-7 minutes.
Next add turmeric, coriander powder, fresh or dried oregano, lemon juice and lemon zest, and season with salt and pepper; and cook for an additional 2-3 minutes.
Add vegetable broth or water and bring mixture to a boil. Then add the pasta and beans, reduce heat and simmer covered for 15 minutes.
Next stir in chopped spinach and switch off the flame.
Remove from heat, sprinkle fresh parsley, if desired, and serve hot.
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