Boxed blended soups are the perfect canvas for simple stir-ins to make them more substantial and satisfying. Here, roasted red pepper soup is jazzed up with canned chickpeas and fresh baby spinach for a fast, comforting meal.
- 1 (32-ounce) carton low-sodium roasted red pepper soup
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 3 cups baby spinach
- Step 1
Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.
Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.
Serve topped with freshly cracked black pepper, if desired.
To make ahead
Refrigerate for up to 1 day.
Serving Size: about 2 cups Per Serving: 488 calories; fat 8g; cholesterol 20mg; sodium 778mg; carbohydrates 78g; dietary fiber 15g; protein 26g; sugars 30g; vitamin a iu 5500IU.