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Name: Spinach Potage with Chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Saffron; 2 1/2 c Chopped tomatoes canned; Salt; 1 ts Garlic minced; Olive oil cooking spray; 4 c Vegetable broth; 10 oz Fresh spinach Stemmed and coarsely chopped; 4 c Day-old bread cubes; 1 19-oz can Chickpeas canned, drained; 1 c Onions chopped

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INGREDIENTS

1/2 ts Saffron
2 1/2 c Chopped tomatoes ; canned
Salt
1 ts Garlic ; minced
Olive oil cooking spray
4 c Vegetable broth
10 oz Fresh spinach ; Stemmed and coarsely chopped
4 c Day-old bread cubes
1 19-oz can Chickpeas ; canned, drained
1 c Onions ; chopped

Servings

INSTRUCTIONS

8 SERVINGS DAIRY-FREE This hearty and healthy peasant soup is based on one served at a private dinner at Nunez de Prados organic olive oil mill in the Andalusia region of Spain. Our version was developed by recipe tester Stephanie Browner. Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occasionally, until golden brown. Remove from heat. Pour broth into large pot and heat over medium heat. Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes. Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. cook, stirring occasionally, until heated through, about 10 minutes. Serve warm. PER SERVING: 177 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 31G CARB.; 0 CHOL.; 115MG SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 30

NOTES

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Spinach Potage with Chickpeas

1/2 ts Saffron
2 1/2 c Chopped tomatoes canned
 Salt
1 ts Garlic minced
 Olive oil cooking spray
4 c Vegetable broth
10 oz Fresh spinach Stemmed and coarsely chopped
4 c Day-old bread cubes
1 19-oz can Chickpeas canned, drained
1 c Onions chopped

8 SERVINGS DAIRY-FREE This hearty and healthy peasant soup is based on one  served at a private dinner at Nunez de Prados organic olive oil mill in  the Andalusia region of Spain. Our version was developed by recipe tester  Stephanie Browner.    Lightly coat bottom of large nonstick skillet with cooking spray and heat  pan until hot. Add onion and garlic and cook, stirring often, until soft,  about 5 minutes. Add bread cubes and cook, stirring occasionally, until  golden brown. Remove from heat.    Pour broth into large pot and heat over medium heat. Put half the bread  mixture and 1/2 cup tomatoes into food processor or blender and process  until coarsely ground. Scrape mixture into pot with broth and repeat with  remaining bread and an additional 1/2 cup tomatoes.    Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to  pot. cook, stirring occasionally, until heated through, about 10 minutes.  Serve warm.    PER SERVING: 177 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 31G CARB.; 0  CHOL.; 115MG SOD.; 2G FIBER.        Recipe by: Vegetarian Times Magazine, September 1998, page 30

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Nutrition

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Serving Size: 1 Serving (2743g)
Recipe Makes: 1

Calories: 2816
Calories from Fat: 374 (13%)

Amt Per Serving		% DV

	Total Fat 41.6g	55 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 18.2g
Cholesterol 0mg		0 %
Sodium 5704.9mg		197 %
Potassium 7844.8mg		206 %
Total Carbohydrate 498.5g		147 %
	Dietary Fiber 113.1g	452 %
	Sugars, other 385.4g
Protein 134.6g		192 %
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.

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Calories per serving: 2816

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