Skinnytaste · by Gina Homolka★ 5.0 (48)
Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top)
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 34%
CARBS 47G64% OF CAL
13G FIBER0G ADDED13G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty chickpea and tomato soup enriched with rosemary and fresh spinach. It's warming and satisfying with tender vegetables in every spoonful, ideal for lunch or dinner.
mainitaliansoupbeans🫕 dutch oven⏲️ slow cooker🍲 stockpot🍳 skilletgluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tsp olive oil
- 1/2 cup chopped onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves (minced)
- 2 15 oz cans chickpeas, rinsed and drained
- 1 28 oz can crushed tomatoes
- 3 cups reduced sodium chicken broth (or vegetable broth for vegetarians)
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- fresh black pepper (to taste)
- 2 cups fresh baby spinach
- 1/4 cup shredded parmesan cheese (plus extra optional for garnish)
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 34%
CARBS 47G64% OF CAL
13G FIBER0G ADDED13G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G 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
- 912mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1208mg
- Calcium
- 199mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 912MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.