- Total: 45 min Prep :15 min
- Cook : 30 min Yield :6 servings
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
Veg Manchow Soup
This is by far my favorite comfort soup. Until I met Meme Suissa, who comes from Casablanca, I had been making a different version. But I swooned after trying her recipe, enhanced with an egg-lemon sauce, that she may have learned from a Turkish forebear.
- Yield : 8–10 servings
- 4 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 stalks celery, diced (about 1 1/2 cups)
- 3 large carrots, peeled and cut in rounds
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
- Salt to taste
- 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
- 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
- 1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
- 7 cups (1 2/3 liters) chicken or vegetable stock
- 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
- 1 cup (370 grams) green lentils
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose unbleached flour
- 1 large egg
- Juice of 2 lemons (about 1/4 cup
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side.