Vegetable Ragout Soup-Self magazine Recipe!

Name: Vegetable Ragout Soup-Self magazine Recipe! Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup low sodium Vegetable broth; 1/2 cup water; 2 cups Spinach; 1 cup chopped tomato or diced tomatoes in a can; 1 can of chickpeas (rinsed and drained); 1/2 cup frozen peas or canned peas (if canned then drain); 1 crushed garlic clove; (if your like me you will add a bit of mozzarella cheese to soup and stir it in before eating!); ALSO Add more vegetable broth and water if you find that the soup needs more liquid!

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1/2 cup low sodium Vegetable broth1/2 cup water2 cups Spinach1 cup chopped tomato or diced tomatoes in a can1 can of chickpeas (rinsed and drained)1/2 cup frozen peas or canned peas (if canned then drain)1 crushed garlic clove(if your like me you will add a bit of mozzarella cheese to soup and stir it in before eating!) ALSO Add more vegetable broth and water if you find that the soup needs more liquid!

Directions

1. Simmer 1/2 cup low sodium Vegetable Broth and 1/2 cup of water in saucepan
2. Add 2 cups of Spinach
3. Add 1 cup chopped tomato or can of diced tomatoes
4. Add 1 can of rinsed/drained chickpeas
5. Add 1/2 cup frozen or canned (drained) green peas
6. Add 1 crushed garlic clove
7. SIMMER on medium or whichever setting you see bubbles and steam coming up from soup :) for 30 MINUTES (you will notice spinach is completely wilted and vegtables taste cooked)
***ADD MORE WATER AND VEGETABLE BROTH IF SOUP APPEARS TO NEED MORE LIQUID***
8. When done, if you choose, add in a handful of mozzarella and mix into soup with spoon.

SERVE OR STORE IN FRIDGE!!!! I thought it was delish and sooo healthy!!!

Serving Size:�4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TAINTEDGIRL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 186.8
Total Fat: 5.6 g
Cholesterol: 16.4 mg
Sodium: 435.2 mg
Total Carbs: 22.6 g
Dietary Fiber: 5.2 g
Protein: 12.6 g

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