Chickpea And Romaine Soup With Golden Vermicelli Recipes
CHICKEN AND VERMICELLI SOUP
Provided by Robert Irvine : Food Network
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.
CHICKPEA AND ROMAINE SOUP WITH GOLDEN VERMICELLI
Quick From Scratch Soups & Salads - Food & Wine. Soup is Spanish in origin. They offer chard as a substitution for the romaine, which I am more likely to use. WINE: soft, earthy rioja
Provided by dicentra
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion, garlic, turmeric, paprika, and cayenne and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Stir in the tomatoes and cook 5 minutes longer.
- Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
- Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat.
- Add the vermicelli and cook, stirring occasionally, until golden, about 5 minutes. Remove the browned pasta with a slotted spoon; add it to the soup along with the romaine.
- Simmer until the pasta is tender, about 5 minutes.
Nutrition Facts : Calories 429.3, Fat 16.8, SaturatedFat 2.5, Sodium 1008.4, Carbohydrate 57.6, Fiber 8.8, Sugar 3.7, Protein 14.8
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