Skinny Spatula · by Alice★ 5.0 (2)
Italian Chickpea Soup
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 26%
CARBS 40G58% OF CAL
10G FIBER10G SUGAR20G OTHER
FAT 8G26% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian vegetable soup built on chickpeas, tender zucchini, fragrant herbs, and leafy kale. Comforting and deeply flavored, budget-friendly and quick to prepare.
mainitaliansoupbeans🍲 stockpot🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 medium carrot (diced)
- 2-3 celery stalks (diced)
- 1/2 fennel bulb (diced)
- 2 large garlic cloves (finely chopped)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon tomato paste
- 1 medium zucchini (sliced)
- 2 cans (14 oz / 400 g) chickpeas (drained and rinsed)
- 1 bay leaf
- 6 cups vegetable stock
- 2 cups kale (shredded)
- 1/3 cup Parmesan cheese (grated)
- Salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 26%
CARBS 40G58% OF CAL
10G FIBER10G SUGAR20G OTHER
FAT 8G26% OF CAL
2G SAT6G 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
- 1220mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 167mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.