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Turkish Bean & Noodle Soup
- 125 g thick spaghetti (bucatini)
- 1 large onion, chopped
- 1 teaspoon crushed garlic
- ¾ cup fat-free vegetable stock
- ½-¾ teaspoon crushed dried chilli flakes
- 1½ cups tomato purée
- 1¾ cups water
- 1 tablespoon chopped fresh mint leaves
- 1½ tablespoons chopped fresh dill
- 1½ cups plain non-fat yoghurt, combined with
- ¾ cup water
- 1 × 425 g can mixed beans, rinsed and drained
- salt and freshly ground black pepper
Break spaghetti into thirds and cook according to directions on the
packet, until al dente. Drain and set aside.
Cook onion and garlic in vegetable stock until tender. Add chilli flakes and cook for 2 minutes. Add tomato puree, water, mint and dill. Simmer for 10 minutes.
Add combined yoghurt and water, beans and cooked spaghetti.
Season to taste with salt and pepper. Reheat gently and serve.
Serves 6
Per serve: Kilojoules: 792 Calories: 189
Fat: 0.9 g Saturated fat: 0.2 g Fibre: 6.7 g
Carbohydrate: 32 g Protein: 12 g
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