Ingredients:
2 can chickpeas
1/2 can of tomatoes
1 cup spinach
2 chopped carrot
1 chopped celery
1/2 cup chopped onion
Vegetable Broth (oil free)
Garlic powder
Paprika
Instructions:
Add a splash of vegetable broth to a pot and saute’ onions for 5 minutes on high heat. Add 2 chopped carrots and 1 chopped celery and saute’ for another 5 minutes. The vegetable broth will evaporate so add another splash so veggies don’t burn. Add spinach, 1/2 can of tomatoes, 1 cup of vegetable broth, paprika, and 2 cans of chickpeas. Cook for another 10 minutes.
(Note: This soup is more filling served with rice and whole wheat pita bread.)
