with Chickpeas and Herby Pesto Swirl
This comforting, low-starch soup is inspired by the Provençal 'soupe au pistou'. It's packed with chickpeas and veggies and gets a bright swirl of basil and parsley pesto! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Chickpeas
1 unit(s)
Mirepoix
113 g
Zucchini
1 unit(s)
Basil Pesto
0.25 cup
Parsley
7 g
Parmesan Cheese, shredded
0.25 cup
Vegetable Stock Powder
1 tbsp
Tomato
1 unit(s)
Baby Spinach
56 g
Garlic, cloves
2 unit(s)
Garlic Spread
2 tbsp
Salt
0.12 tsp
Pepper
0.12 tsp
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Chop tomato into 1/2-inch pieces.
- Heat a large pot over medium heat.
- When hot, add garlic spread, then mirepoix . Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add garlic and tomatoes to the pot. Cook, stirring often, until fragrant, 30 sec.
- Add stock powder and chickpeas with their liquid. Cook, scraping up any brown bits on the bottom of the pot, 30 sec.
- Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high.
- Once boiling, add zucchini. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.
- Meanwhile, finely chop parsley.
- Add pesto, half the parsley and half the Parmesan to a small bowl.
- When veggies are tender, add spinach and remaining parsley. Stir until spinach wilts, 1 min. Remove from heat. Season with pepper, then stir to combine.
- Divide soup between bowls.
- Dollop pesto mixture over top, then sprinkle remaining Parmesan over top.
470
kcal
Calories
26
g
Fat
7
g
Saturated Fat
44
g
Carbohydrate
6
g
Sugar
13
g
Dietary Fiber
18
g
Protein
10
mg
Cholesterol
1670
mg
Sodium
0.3
g
Trans Fat
1450
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
