Dinner

Chickpea and Egg Noodle Soup is for Dinner.

Chickpea and Egg Noodle Soup takes 10 minutes to prepare.

Chickpea and Egg Noodle Soup takes 30 minutes to cook.

Chickpea and Egg Noodle Soup makes 10 servings.

The ingredients for Chickpea and Egg Noodle Soup are:

1 onion, chopped
1 celery stick, chopped
2 carrots, chopped
75ml/5tbsp olive oil
1 bay leaf
1 glass (4 oz) white cooking wine (optional)
4 cups vegetable stock (or chicken stock)
14.5 oz can chopped tomatoes
1 can tomato paste (6 oz)
1 1/4 cup diced tomatoes
1 1/2 cups no yolk egg noodles extra broad (6 oz)
1 can chickpeas (garbanzo beans)
ground black pepper (to taste)
9oz spinach, washed & drained
2oz cup fresh parmesan
12 oz italian sausage (optional)

Here is how you make Chickpea and Egg Noodle Soup:

1. Place the chopped onion, celery and carrots in a large pan with the olive oil. Cook over a medium heat for 5 minutes or until the vegetables soften, stirring occasionally.2. Add the bay leaf, wine, broth, diced tomatoes and tomato paste, bring to a boil. Lower the heat and simmer for 10 minutes until the vegetables are just tender.3. Add the pasta and beans, bring the soup back to the boil, then simmer for 8 minutes until the pasta is al dente. Stir frequently to prevent te pasta from sticking. (Add cooked spicy sausage)4. Season to taste with salt and pepper. Remove any thick staks from the spinach and add it to the mixture. Cook for a further 2 minutes. Serve in heated soup bowls sprinkled with the freshly grated parmesan.

The nutritional information for Chickpea and Egg Noodle Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 314.2

• Total Fat: 10.5 g
• Cholesterol: 11.0 mg
• Sodium: 699.1 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 9.2 g
• Protein: 14.1 g