Ingredients
- 15 ounces red kidney beans, undrained (1 can)
- 15 ounces chickpeas, undrained (1 can)
- 4 ounces dry lentils, (1/2 cup)
- 2 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 1 cup fresh baby spinach, chopped
- 1/2 cup chives, minced
- 5 cloves garlic, smashed
- 1 cup onions, chopped
- 8 cups vegetable broth
- 8 ounces fettuccine, broken
- 2 tablespoons olive oil
- 1 tablespoon margarine
How to Make
-
Step 1: In large stock pot, add oil and margarine (butter).
-
Step 2: Saute your onions and garlic together with the butter mixture.
-
Step 3: Once you’ve browned them, add all of your herbs and chives.
-
Step 4: Cook these at a medium heat for about 20 minutes.
-
Step 5: Add your beans and lentils.
-
Step 6: Now add your broth to the pot as well.
-
Step 7: Stir another hour or so making sure the bottom doesn’t burn, adding water as needed.
-
Step 8: Add your noodles.
-
Step 9: Cook 10 minutes more.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.