In this recipe, parsley plays the role of a green vegetable instead of a flavoring herb. Makes 4 large entrée servings; 200 calories per serving, 3 grams fat, 14 percent of calories from fat
• 1/2 cup chickpeas
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 1 leek, topped, tailed, rinsed, and chopped
• 3 1/2 cups defatted chicken or vegetable stock
• 1 cup finely chopped tomatoes
• 1 tablespoon minced fresh oregano or 1 1/2 teaspoons dried
• 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
• 1/2 cup tiny shell pasta
• Handful of chopped green beans (about 4 ounces)
• 1 cup finely minced fresh parsley
• Freshly ground black pepper
• Freshly grated Parmesan cheese or soy Parmesan
• Soak the chickpeas overnight in about 1 1/2 cups of water; drain.
1. Heat a large stockpot over medium-high heat, then add the olive oil. Sauté the onion, carrots, and leek until fragrant and soft, about 7 minutes. Add the stock, tomatoes, oregano, thyme, and the drained chickpeas. Bring to a boil, then reduce the heat, cover loosely, and simmer until the chickpeas are almost tender, about 1 hour and 15 minutes.
2. Add the pasta and green beans and simmer until the pasta is tender, about 10 minutes more. Remove the soup from the heat and swirl in the parsley and black pepper to taste. Serve warm with Parmesan for sprinkling.
Click here for the original article, Recipes With Parsley: Prepare A Parsley Buffet .
Judith Benn Hurley has written for Ladies’ Home Journal and Prevention, where she was food editor for five years.
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