Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Light Spring Supper Soup

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.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

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.

Servings
1-cup serving

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
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g