The Digest Diet - Kale and Chickpeas Soup w/ Feta Cheese

Name: The Digest Diet - Kale and Chickpeas Soup w/ Feta Cheese Recipe
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 32 oz of Chicken broth Fat-free Reduced Sodium; 8 cups of water; 2 x 15 oz cans of Garbanzo Beans / Chickpeas; 1 x 27 oz can of Kale (or Collard Greens); 7 cloves of garlic; Crushed red pepper cayenne pepper and black pepper (1/2 tsp each); Fresh herbs to taste; 2 tbsp of Extra Virgin Olive Oil; 2 tbsp of Red Wine Vinegar; 1/2 tbsp of crumbled Feta Cheese per serving (when serving) not included in the calculation.

Minutes to Cook: 30

Number of Servings: 10

Ingredients

32 oz of Chicken broth, Fat-free, Reduced Sodium8 cups of water2 x 15 oz cans of Garbanzo Beans / Chickpeas1 x 27 oz can of Kale (or Collard Greens)7 cloves of garlicCrushed red pepper, cayenne pepper and black pepper (1/2 tsp each)Fresh herbs to taste2 tbsp of Extra Virgin Olive Oil 2 tbsp of Red Wine Vinegar1/2 tbsp of crumbled Feta Cheese per serving (when serving) not included in the calculation.

Directions

Heat 2 tbsp of Extra Virgin Olive Oil with the pepper and garlic in a dutch oven cooking pot till the garlic is slightly browned (about 5 min)
Add the kale and the garbanzo beans (chickpeas) and the fresh herbs and simmer for about 20 min.
Add 2 tbsp of Red Wine Vinegar.

Serving Size:�Serves 10 (large portions)

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 140.2
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 610.3 mg
Total Carbs: 19.5 g
Dietary Fiber: 3.6 g
Protein: 7.0 g

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