Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, February 2021

Gallery

Credit: Carolyn A. Hodges, RD

Recipe Summary

total:
15 mins
active:
5 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

about 2 cups
488 calories; fat 8g; cholesterol 20mg; sodium 778mg; carbohydrates 78g; dietary fiber 15g; protein 26g; sugars 30g; vitamin a iu 5500IU.
Advertisement