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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. vegetable oil (if making stovetop)
- 4 cups leeks (finely sliced)
- 1 cup celery (sliced)
- 14.5 oz. canned chickpeas
- 8 cups rainbow chard (chopped)
- 1 Tbsp. garlic (for the soup)
- 1 tsp. dried oregano
- 1 tsp. salt
- 2 tsp. pepper
- 2 cups vegetable stock
- 2 cups squash (yellow summer, squash cut in half and then sliced)
- 1/4 cup chopped parsley
- 1 Tbsp. garlic (for finishing)
- 6 Tbsp. shredded Parmesan cheese (omit for vegan)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol<5mg1% |
| Sodium1130mg47% |
| Potassium520mg15% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A90% |
| Vitamin C50% |
| 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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