Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
22
High
Nutrition per serving
Calories409.1 kcal (20%)
Total Fat14 g (20%)
Carbs53.1 g (20%)
Sugars8.8 g (10%)
Protein20.6 g (41%)
Sodium1014.3 mg (51%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
CHICKPEA AND SPINACH SOUP Bring the stock to the boil in a saucepan. Heat the oil in another pan, add the onion, carrot and celery and cook over a low heat, stiring occasionally, for 5 minutes until softened. Add the spinach, season with salt and cook for a few minutes more. Add the chickpeas and stock and simmer for 30 minutes. Add the pasta and cook until al dente. Season with pepper, ladle into a soup tureen,. drizzle with olive oil and serve.
Notes
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Makes leftovers
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