This Chickpea and Fettucine soup recipe came about when I was sick. I was craving something soothing but flavorful and hearty. Something substantial. This soup fits that description on all levels. This only took about a half hour from start to finish and I was happily slurping noodles.
It was my first time using vegetable broth and I was pleasantly surprised. It was more flavorful than I anticipated.The soup really hit the spot, it was warming and made me feel a lot better. And it’s not your usual soup…it requires not only a spoon but a fork to eat!
I’m sending this off to Deb of Kahakai Kitchen for her Souper Sunday round-up.
Fork & Spoon Fettuccine Soup
1 large yellow onion, diced
4 Cloves Garlic, minced
1 Small Carrot, diced small
1 Tablespoon fresh Parsley, finely chopped
2 Tablespoons Olive Oil
1 tablespoon Thyme
Salt And Pepper, to taste
1 14 ounce Can Chickpeas, drained
8 Cups Vegetable Broth
1/2 cup fresh Spinach leaves cut into thin ribbons
6 ounces Fettuccine
Saute onion, garlic, carrot, and parsley in olive oil until onions are softened and browning. Add the thyme and season with salt and pepper. Add chickpeas and cook for a few minutes. Add broth, spinach and Fettuccine; bring to a boil. Simmer for about 20 minutes or until Fettuccine is cooked through. Taste and re season.