Light Spring Supper Soup

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Even if you’re low on the essentials, this soup lends itself to improvisation: onions can stand in for leeks, and any type of beans can be used in place of chickpeas.

  • 1-cup servingServings

Ingredients

  • 1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
  • 1 large leek, sliced (1 1/2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 8 cups baby spinach
  • 1 15-oz. can diced tomatoes, drained
  • 2 Tbs. olive oil
  • 2 Tbs. fresh lemon juice
  • 4 thick slices country French bread

Preparation

1. Bring chickpeas, leek, garlic, and 5 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 5 minutes. Add spinach, tomatoes, and 1 Tbs. oil; simmer 10 minutes. Remove from heat, and

stir in lemon juice and remaining 1 Tbs. oil. Season with salt and pepper, if desired.

2. Place 1 bread slice in bottom of each of 4 soup bowls. Ladle soup over top.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 312
  • Carbohydrate Content: 48 g
  • Fat Content: 10 g
  • Fiber Content: 10 g
  • Protein Content: 11 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 576 mg
  • Sugar Content: 8 g