Roasted Red Pepper Soup with Chickpeas
Roasted Red Pepper Soup with Chickpeas
PREP: 5 min | COOK: 10 min | SERVINGS: 4
INGREDIENTS
INGREDIENTS
1 (32-ounce) carton low-sodium roasted red pepper soup
1 (15 ounce) can no-salt-added chickpeas, rinsed
3 cups baby spinach
INSTRUCTIONS
INSTRUCTIONS
Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.
Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.
Serve topped with freshly cracked black pepper, if desired.
CHEF: Carolyn Hodges
SOURCE: https://www.eatingwell.com/recipe/7889677/3-ingredient-roasted-red-pepper-soup-with-chickpeas/