3-Ingredient Roasted Red Pepper Soup with Chickpeas

Name: 3-Ingredient Roasted Red Pepper Soup with Chickpeas
Total time: 15 min
Ingredients: 1 (32-ounce) carton low-sodium roasted red pepper soup; 1 (15 ounce) can no-salt-added chickpeas, rinsed; 3 cups baby spinach

1 Rating
1 Review

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.

Carolyn Hodges, M.S., RDN

EatingWell.com, February 2021

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Credit: Carolyn A. Hodges, RD

Recipe Summary

active:

5 mins

total:

15 mins

Servings:

Nutrition Profile:

Nutrition Info

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.

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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.

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3-Ingredient Roasted Red Pepper Soup with Chickpeas

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

To make ahead

Nutrition Facts

Reviews (1)

All Reviews for 3-Ingredient Roasted Red Pepper Soup with Chickpeas

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3-Ingredient Roasted Red Pepper Soup with Chickpeas

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

To make ahead

Nutrition Facts

Reviews (1)

All Reviews for 3-Ingredient Roasted Red Pepper Soup with Chickpeas