Meals and Courses

Fresh Pasta Broth with Onion Garnish

cook 20 mins
  • 2 tablespoons olive oil
  • 2 onions, 1 finely chopped and 1 thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chopped mint
  • 1/2 teaspoon turmeric
  • 200 g (7 oz) canned chickpeas, drained and rinsed
  • 200 g (7 oz) canned kidney beans, drained and rinsed
  • 2.5 litres (4 pints) hot chicken stock
  • 125 g (4 oz) fine egg noodles, broken into small pieces
  • 100 g (3 1/2 oz) frozen peas
  • 100 g (3 1/2 oz) greens, chopped
  • chopped coriander leaves, flat-leaf parsley, to serve
  • To make the onion garnish, heat half the oil in a small frying pan, add the thinly sliced onion and cook gently for 10 minutes until softened and lightly golden. Add the garlic and mint and cook for a further minute.
  • Meanwhile, heat the oil in a large saucepan, add the chopped onion and cook for a couple of minutes until softened. Stir in the turmeric, then add the chickpeas and kidney beans and stir in the stock. Bring to the boil and cook for a couple of minutes. Add the pasta and cook for a further 5 minutes.
  • Add the peas and greens to the soup, season and cook for 2–3 minutes or until the vegetables are tender and the pasta is cooked through.
  • Ladle into serving bowls, sprinkle over the onion garnish and chopped herbs, then drizzle with the yogurt. Serve with natural yoghurt and pitta breads.
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