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

Fusilli Curried Vegetable Soup

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

Prep time

15 Min

Cook time

25 Min

Serves

Catelli Whole Grains Rotini

Ingredients

1 cup (250 ml)CATELLI HEALTHY HARVEST WHOLE WHEAT FUSILLI
1 cup (250 ml) each chopped carrots and celery
1 onion, chopped
3 cloves garlic, minced
1 tbsp (15 ml) mild indian curry paste
1 tsp (5 ml) each ground cumin, salt and pepper
1/2 tsp (2 ml) ground cinnamon
14 oz (398 ml) no added salt canned diced tomatoes
3 cups (750 ml) water
2 cups (625 ml) sodium-reduced tomato juice
1 cup (250 ml) light coconut milk
1 tbsp (15 ml) extra virgin olive oil
1 cup (250 ml) each frozen peas and diced red peppers
1 cup (250 ml) drained and rinsed chickpeas
1/4 cup (50 ml) chopped fresh coriander leaves
1 tbsp (15 ml) lime juice (approx.)

Cooking Steps

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.

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Fusilli Curried Vegetable Soup

Ingredients

Cooking Steps

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