Try this Italian Vegetable And Chickpea Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large saucepan. Add the onion, garlic, celery and carrot and cook for 4-5 minutes. Combine the soup mix and water. Add to the pan with the tomatoes, juice and oregano. Bring to the boil, stirring, then cover and simmer for 10 minutes. Add the spinach and chickpeas. Simmer, uncovered, for 3-4 minutes or until the spinach is cooked.
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 4 servings | ||
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Calories: 34 | ||
Calories from Fat: 23 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3mg | 0 % | |
Potassium 44.9mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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