Fusilli Curried Vegetable Soup

Name: Fusilli Curried Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 cup (250 ml)CATELLI HEALTHY HARVEST WHOLE WHEAT FUSILLI; 1 (250 ml) cup each chopped carrots and celery; 1 Onion, chopped; 3 Cloves garlic, minced; 1 (15 ml) tbsp mild indian curry paste; 1 (5 ml) tsp each ground cumin, salt and pepper; 1/2 (2 ml) tsp ground cinnamon; 14 (398 ml) oz no added salt canned diced tomatoes; 3 (750 ml) cups water; 2 (625 ml) cups sodium-reduced tomato juice; 1 (250 ml) cup light coconut milk; 1 (15 ml) tbsp extra virgin olive oil; 1 (250 ml) cup each frozen peas and diced red peppers; 1 (250 ml) cup drained and rinsed chickpeas; 1/4 (50 ml) cup chopped fresh coriander leaves; 1 (15 ml) tbsp lime juice (approx.)

Discover a delicious twist with Fusilli Curried Vegetable Soup. It’s the perfect way to keep warm. Tip Stir in a couple handfuls of baby spinach for an even bigger veggie boost.

Soup Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Cook time

25 minutes

Servings

8 servings

Catelli Whole Grains Rotini

Ingredients

8 servings

1 cup (250 ml)CATELLI HEALTHY HARVEST WHOLE WHEAT FUSILLI

1 (250 ml) cupeach chopped carrots and celery

1Onion, chopped

3Cloves garlic, minced

1 (15 ml) tbspmild indian curry paste

1 (5 ml) tspeach ground cumin, salt and pepper

1/2 (2 ml) tspground cinnamon

14 (398 ml) ozno added salt canned diced tomatoes

3 (750 ml) cupswater

2 (625 ml) cupssodium-reduced tomato juice

1 (250 ml) cuplight coconut milk

1 (15 ml) tbspextra virgin olive oil

1 (250 ml) cupeach frozen peas and diced red peppers

1 (250 ml) cupdrained and rinsed chickpeas

1/4 (50 ml) cupchopped fresh coriander leaves

1 (15 ml) tbsplime juice (approx.)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat the oil in a large saucepan or dutch oven set over medium heat. Add the carrot, celery and onions; sauté for 5 to 6 minutes. Stir in the garlic, curry paste, cumin, salt, pepper and cinnamon. Cook, stirring often, for 2 minutes or until fragrant.

Step 2

Add the tomatoes, water, tomato juice and coconut milk. Bring to a boil; reduce the heat to medium and simmer for 10 minutes.

Step 3

Stir in the fusilli, peas, red pepper and chickpeas; cook for 13 to 15 minutes or until noodles and vegetables are tender. Remove from heat and stir in the coriander and lime juice (to taste). Taste and adjust seasonings if necessary.