Vegetable Ragout Soup-Self magazine Recipe!
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegetable Ragout Soup-Self magazine Recipe! calories by ingredient
Introduction
This recipe is from the April issue of the Self magazine! They had several recipes listed in their lose 10 pounds challenge and this was one of them! This recipe is from the April issue of the Self magazine! They had several recipes listed in their lose 10 pounds challenge and this was one of them!Number of Servings: 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!
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.
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.