Mideast Minestrone Soup (Shurbat Al-Khudar) Recipe

Name: Mideast Minestrone Soup (Shurbat Al-Khudar)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil; 1 onion, chopped; 1 large leeks, split, cleaned and sliced or 1 additional onion; ½ cup chopped Italian parsley; 1 ¾ cups vegetable broth (or a 14 1/2-ounce can or a mixture of broth and water) or 1 ¾ cups chicken broth (or a 14 1/2-ounce can or a mixture of broth and water); 1 large carrot, diced; 1 large boiling potato, peeled and diced (optional); 1 teaspoon ground cumin; ¼ teaspoon turmeric; 3 -4 small middle eastern pale-green squash (about 1 pound) or 3 -4 small zucchini, diced (about 1 pound); 4 -5 ounces spinach, turnip greens or 4 -5 ounces other greens, rinsed, large stems removed (kale, chard) or 4 -5 ounces half a 10-ounce bag leaves spinach or 4 -5 ounces other greens, chopped (abo…; 3 ounces vermicelli, spaghetti (about 1 cup) or 3 ounces extra-fine egg noodles, broken in 3- to 4-inch lengths (about 1 cup); 1 ½ cups cooked chickpeas (garbanzo beans) or 1 ½ cups white beans (or a 15-ounce can, drained); salt & freshly ground black pepper; cayenne pepper; 1 small loaf sourdough bread, sliced

Servings: persons

1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil
1 onion, chopped
1 large leeks, split, cleaned and sliced or 1 additional onion
½ cup chopped Italian parsley
1 ¾ cups vegetable broth (or a 14 1/2-ounce can or a mixture of broth and water) or 1 ¾ cups chicken broth (or a 14 1/2-ounce can or a mixture of broth and water)
1 large carrot, diced
1 large boiling potato, peeled and diced (optional)
1 teaspoon ground cumin
¼ teaspoon turmeric
3 -4 small middle eastern pale-green squash (about 1 pound) or 3 -4 small zucchini, diced (about 1 pound)
4 -5 ounces spinach, turnip greens or 4 -5 ounces other greens, rinsed, large stems removed (kale, chard) or 4 -5 ounces half a 10-ounce bag leaves spinach or 4 -5 ounces other greens, chopped (about 4 cups)
3 ounces vermicelli, spaghetti (about 1 cup) or 3 ounces extra-fine egg noodles, broken in 3- to 4-inch lengths (about 1 cup)
1 ½ cups cooked chickpeas (garbanzo beans) or 1 ½ cups white beans (or a 15-ounce can, drained)
salt & freshly ground black pepper
cayenne pepper
1 small loaf sourdough bread, sliced

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.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil, 1 onion, chopped, 1 large leeks, split, cleaned and sliced or 1 additional onion, ½ cup chopped Italian parsley, and more.

Yes, Mideast Minestrone Soup (Shurbat Al-Khudar) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mideast Minestrone Soup (Shurbat Al-Khudar)

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