Chickpea, Leek & Spinach Soup
Any tender green could take the place of the spinach. Try baby kale, watercress, or even dandelion greens.
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Chickpea, Leek & Spinach Soup
Directions
- In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.
- Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.
Nutrition Facts (Chickpea, Leek & Spinach Soup)
- Per serving:
- 265 kcal ,
- 10 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 0 mg chol. ,
- 856 mg sodium ,
- 33 g carb. ,
- 9 g fiber ,
- 6 g sugar ,
- 13 g pro.