Garbanzo and Zucchini Soup
- Number of Servings: 4
Ingredients
1 Tablespoon olive oil3/4 cup chopped onion1 Clove chopped garlic1 1/2 teaspoon dried parsley1 1/2 teaspoon dried basil leaves2 chopped, medium zucchini1 Can 16 oz garbanzo beans1 Teaspoon sea salt or 1 1/2 tsp Herbamare3 cups water3 cups fresh baby spinach4 Teaspoons grated parmesan cheese
1. In a large soup pot, heat olive oil and add onion. Sauté onion until transparent. Add garlic, parsley and basil and cook for a few minutes more.
2. Add zucchini and cook just until the squash is tender, stirring occasionally.
3. Add garbanzo beans, salt, and water and bring to a boil.
3. Turn heat down and cook over medium heat for about 20 minutes.
4. Add the spinach to the soup pot and stir well. Cook for about 10 more minutes, until the spinach has cooked down.
5. Add fresh ground pepper if desired, and serve with about 1 tsp of Parmesan cheese per serving.
Makes 4 servings (1.25 to 1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user LAWOLF2.
2. Add zucchini and cook just until the squash is tender, stirring occasionally.
3. Add garbanzo beans, salt, and water and bring to a boil.
3. Turn heat down and cook over medium heat for about 20 minutes.
4. Add the spinach to the soup pot and stir well. Cook for about 10 more minutes, until the spinach has cooked down.
5. Add fresh ground pepper if desired, and serve with about 1 tsp of Parmesan cheese per serving.
Makes 4 servings (1.25 to 1.5 cups each)
Number of Servings: 4
Recipe submitted by SparkPeople user LAWOLF2.
Nutritional Info Amount Per Serving
- Calories: 194.6
- Total Fat: 5.3 g
- Cholesterol: 1.3 mg
- Sodium: 366.4 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.0 g
- Protein: 7.5 g