Chickpea and Greens Soup With Carrots |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Eat Well Stay Well Ingredients:
3/4 cup chicken broth |
2 carrots, quartered and thinly sliced |
3 cloves garlic, minced |
1/2 teaspoon dried sage |
1/4 teaspoon pepper |
2 cups cooked chickpeas (or kidney beans or black beans) |
4 cups spinach (and or or watercress) |
Directions:
1. In a large saucepan, bring the broth to a boil over moderate heat.
2. Add the carrots, garlic, sage and pepper and cook for 5 minutes or until the carrots are tender.
3. Add 3/4 cup water and the chickpeas and return to boil.
4. Reduce heat to a simmer, cover, and cook for 7 minutes or until the soup is flavorful and the chickpeas are hot.
5. Stir in the greens and cook for 1 minute or until just wilted.
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