Roasted Fennel, Tomato, and Chickpea Soup Recipe

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Roasted Fennel, Tomato, and Chickpea Soup
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Ingredients:

Directions:

  1. Heat oven to 425°.
  2. Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° for 25 minutes, stirring after 15 minutes. Add chickpeas to vegetable mixture. Bake an additional 20 minutes or until fennel is tender and chickpeas start to brown, stirring after 10 minutes.
  3. Melt butter in a large saucepan over medium heat. Add garlic to pan, and cook for 1 minute, stirring occasionally. Add vegetable mixture, broth, and the next 3 ingredients (through salt) to pan, and bring to a boil. Cook for 3 minutes or until thoroughly heated. Remove from heat, and garnish with parsley. Serve with pita wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 743.2 Kcal (3112 kJ)
Calories from fat 98.75 Kcal
% Daily Value*
Total Fat 10.97g 17%
Cholesterol 20.34mg 7%
Sodium 1464.46mg 61%
Potassium 1880.31mg 40%
Total Carbs 131.73g 44%
Sugars 20.06g 80%
Dietary Fiber 18.17g 73%
Protein 28.96g 58%
Vitamin C 54.6mg 91%
Vitamin A 0.1mg 3%
Iron 8.2mg 45%
Calcium 345.9mg 35%
Amount Per 100 g
Calories 95.67 Kcal (401 kJ)
Calories from fat 12.71 Kcal
% Daily Value*
Total Fat 1.41g 17%
Cholesterol 2.62mg 7%
Sodium 188.51mg 61%
Potassium 242.04mg 40%
Total Carbs 16.96g 44%
Sugars 2.58g 80%
Dietary Fiber 2.34g 73%
Protein 3.73g 58%
Vitamin C 7mg 91%
Iron 1.1mg 45%
Calcium 44.5mg 35%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 18
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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