Mideast Minestrone Soup (Shurbat Al-Khudar)

  1. Heat oil in large saucepan.
  2. Add onion, leek and half of parsley, and cook over medium-low heat for 10 minutes, or until onion is soft and light golden.
  3. Add broth, 1 quart (or 1 L) water, carrot, potato, cumin and turmeric and bring to a boil.
  4. If using a potato, add an additional cup of water.
  5. Cover and simmer over low heat for 12 to 15 minutes, or until vegetables are tender.
  6. Add squash and spinach and bring to a boil.
  7. Add pasta and simmer, uncovered, over medium-low heat for 3 minutes.
  8. Add chickpeas and simmer for 5 to 8 minutes, or until pasta and vegetables are tender.
  9. Stir in remaining parsley.
  10. Season to taste with salt, pepper and cayenne.
  11. Serve hot.

olive oil, onion, leeks, italian parsley, vegetable broth, carrot, boiling potato, ground cumin, turmeric, spinach, vermicelli, white beans, salt, cayenne pepper, bread

Taken from www.food.com/recipe/mideast-minestrone-soup-shurbat-al-khudar-367517 (may not work)

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