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Chickpea, Spinach, and Pasta Soup

  • 6servings
  • 40minutes
  • 264calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

VitaminsA, B2, B3, E
MineralsZinc, Copper, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons marjoram

  2. 1 garlic clove (minced)

  3. 2 (16 ounce) cans chickpeas (drained)

  4. 36 ounces vegetable broth

  5. 1 (14 1/2 ounce) can diced tomatoes

  6. 1 cup ditalini (cooked according to package directions)

  7. 6 ounces baby spinach (chopped)

Instructions Jump to Ingredients ↑

  1. Combine all but pasta and spinach.

  2. Bring to a boil and then simmer for about 20 minutes.

  3. Use an immersion blender to puree about half of the soup.

  4. Add cooked pasta and spinach.

  5. Simmer for a few minutes until spinach is wilted.

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