Directions:
- Drain the chick peas and discard any loose skins. Set aside.
- Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently. Add the water, chickpeas, carrots, celery, oregano, rosemary, and 2 bay leaves. Boil for 1 1/2 hours.
- Remove bay leaves and stir in the greens and salt. Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for beet greens and chard, and about 12 minutes for escarole and kale. Blend in batches and add back to the pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 806.49 Kcal (3377 kJ) | ||
| Calories from fat | 216.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.02g | 37% | |
|---|---|---|---|
| Sodium | 5455.5mg | 227% | |
| Potassium | 2901.54mg | 62% | |
| Total Carbs | 113.16g | 38% | |
| Sugars | 27.42g | 110% | |
| Dietary Fiber | 28.01g | 112% | |
| Protein | 38.54g | 77% | |
| Vitamin C | 86mg | 143% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 12.6mg | 70% | |
| Calcium | 482.6mg | 48% | |
| Amount Per 100 g | |||
| Calories | 38.4 Kcal (161 kJ) | ||
| Calories from fat | 10.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 37% | |
|---|---|---|---|
| Sodium | 259.76mg | 227% | |
| Potassium | 138.15mg | 62% | |
| Total Carbs | 5.39g | 38% | |
| Sugars | 1.31g | 110% | |
| Dietary Fiber | 1.33g | 112% | |
| Protein | 1.83g | 77% | |
| Vitamin C | 4.1mg | 143% | |
| Vitamin A | 0.1mg | 48% | |
| Iron | 0.6mg | 70% | |
| Calcium | 23mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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