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Michele Leah: "This turned out great although I did change it a…" Read More
14Ingredients
40Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 cup carrots (diced)
- 1 cup diced celery
- 5 cloves garlic (pressed or finely minced)
- 32 oz. diced tomatoes
- 1 Tbsp. dried thyme
- 1 Tbsp. marjoram
- 1 bay leaf (large)
- 1 tsp. sea salt (plus more to taste)
- black pepper (to taste)
- 1 pinch sugar (or tiny drizzle of honey)
- 1 can chickpeas (about 2 1/4 C, drained and rinsed)
- 2 handfuls spinach (roughly chopped)
- 1 handful fresh parsley (or about 1/4-1/3C dried)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium990mg41% |
| Potassium1030mg29% |
| Protein9g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A160% |
| Vitamin C90% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Michele Leah 4 years ago
This turned out great although I did change it a bit. I added 4 cups vegetable broth, 4 cups of water and quarter of a bag of pasta shells so it was a thinner soup with pasta. I also swapped oregano for marjoram as I don’t have that on hand and used great northern beans. Great flavors!