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 A. Hodges, R.D.
EatingWell.com, February 2021

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Credit: Carolyn A. Hodges, RD

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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

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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