FeelGoodFoodie · by Yumna Jawad★ 5.0 (4)
Chickpea Soup Recipe
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 44%
CARBS 74G62% OF CAL
21G FIBER1G ADDED20G INTRINSIC32G OTHER21G TOTAL SUGAR
FAT 14G26% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian-inspired chickpea and spinach soup with tomatoes and herbs, light but satisfying. A vegetarian main that's warming and flavorful.
mainmediterraneansoupbeans🍲 stockpotdairy freegluten freehalalveganvegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil (plus more for serving)
- 1 medium yellow onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 2 (15-ounce) cans chickpeas (drained and rinsed)
- 1 (25-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups chopped baby spinach
- 1 lemon (zest and juice)
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 44%
CARBS 74G62% OF CAL
21G FIBER1G ADDED20G INTRINSIC32G OTHER21G TOTAL SUGAR
FAT 14G26% OF CAL
2G 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
- 1273mg
- Total sugar
- 21g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1796mg
- Calcium
- 249mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.