Drain the chick peas and rinse under cold water. Place in a large pan with the vegetable stock and bring to a boil. Lower the heat and cook slowly for about 1 hour.
Add the potatoes, olive oil, and salt and pepper to taste and cook for 20 minutes until the potatoes are tender.
Add the spinach and sliced, cooked sausages 5 minutes before the end of cooking. Serve the soup in warm soup bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4250g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 337 (28%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 71.4mg||22 %|
|Sodium 18300.3mg||631 %|
|Potassium 2543.1mg||67 %|
|Total Carbohydrate 172.3g||51 %|
|Dietary Fiber 28.6g||114 %|
|Sugars, other 143.7g|
|Protein 47g||67 %|
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: 1193
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!