3-Ingredient Roasted Red Pepper Soup with Chickpeas 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.

active:

5 mins

total:

15 mins

Servings:

2

Ingredients

  • 1 (32-ounce) carton low-sodium roasted red pepper soup
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 3 cups baby spinach

Directions

    Step 1

    Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.

    Step 2

    Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.

    Step 3

    Serve topped with freshly cracked black pepper, if desired.

To make ahead

Refrigerate for up to 1 day.

Nutrition Facts

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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here