wintery soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 large (7-1/4" to 8-1/2" long) Carrots, raw 16 oz onions, raw, purple/red (1 slice) 4 clove Garlic 2 tbsp Extra Virgin Olive Oil 2 cup Tomato Sauce 1.5 cup Chickpeas (garbanzo beans) 20 spear (about 5" long) Broccoli, fresh 8 cups waterfresh rosemary, 2 tablespoonssea salt to taste
Heat olive oil in large pot
Add onions; cook until caramelized. Add garlic towards end
Meanwhile, chop carrots thinly.
Separate broccoli florets and chop stems, paring off tough portions
Add to pot and stir
When vegetables have slightly softened, add water, salt, and rosemary. Cook on low heat for 20 minutes.
Add chickpeas and tomato sauce. Cook an additional 10 minutes.
Serving Size: eight cups
Number of Servings: 8
Recipe submitted by SparkPeople user SUNITA37.
Add onions; cook until caramelized. Add garlic towards end
Meanwhile, chop carrots thinly.
Separate broccoli florets and chop stems, paring off tough portions
Add to pot and stir
When vegetables have slightly softened, add water, salt, and rosemary. Cook on low heat for 20 minutes.
Add chickpeas and tomato sauce. Cook an additional 10 minutes.
Serving Size: eight cups
Number of Servings: 8
Recipe submitted by SparkPeople user SUNITA37.
Nutritional Info Amount Per Serving
- Calories: 158.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 495.3 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 6.0 g
- Protein: 5.7 g
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