Well Plated · by Erin Clarke★ 5.0 (21)
Chickpea Soup
NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 39%
CARBS 69G59% OF CAL
16G FIBER1G ADDED12G INTRINSIC39G OTHER13G TOTAL SUGAR
FAT 14G28% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and chickpea soup with kale, potatoes, and herbs. Warming and filling, it works as a complete meal.
mainamericansoupbeans🌀 blender🫕 dutch oven🍲 stockpotgluten free
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 2 carrots (peeled and ½-inch diced (about 1 cup))
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 garlic cloves (minced (about 4 teaspoons))
- 2 15-ounce cans chickpeas, rinsed and drained
- 4 cups low sodium vegetable broth or chicken broth
- 1 medium potato (peeled and ½-inch diced (russet or Yukon gold))
- 1 bay leaf
- 2 teaspoons minced fresh rosemary
- 2 tablespoons freshly squeezed lemon juice
- 1 cup packed finely chopped kale
- 1/4 cup freshly grated Parmesan (plus additional for serving)
At a glance
PER SERVING · TIME 45M
CAL 23%·PRO 39%
CARBS 69G59% OF CAL
16G FIBER1G ADDED12G INTRINSIC39G OTHER13G TOTAL SUGAR
FAT 14G28% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 945mg
- Total sugar
- 13g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 733mg
- Calcium
- 203mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.