This vegan soup is the definition of hearty. With both butter beans and chickpeas, there's no shortage of protein in this meatless meal. Fideos are short, golden strips of broken noodles, commonly used in Spanish and South American cooking. You can use angel hair pasta if you can't find fideos; just break them into small pieces with your hands. Harissa, a Tunisian spicy pepper paste, brings the heat to liven up this hot soup.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Heat oil in a pot over medium. Add onions, celery, and garlic; sweat, partially covered, 5 minutes.
Add tomato paste and cook, stirring, 2 minutes. Stir in broth, scraping up any brown bits. Bring broth to a boil, add fideos, reduce heat to medium-low, and simmer soup 5 minutes.
Stir in spinach, butter beans, and chickpeas; simmer until spinach wilts, 2 minutes. Stir in harissa; season soup with salt and pepper. Serve soup with more harissa, if desired.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 300
% Daily Value*
Total Fat 14g 21%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 856mg 35%
% Daily Value*
Carbs 37g 12%
Fiber 8g 32%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.
