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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|Serving Size: 1 Serving (2743g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 2816
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