Directions:
- Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add broth, water, chickpeas, 1/4 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes.
- Discard bay leaf. Transfer 1 cup soup to a blender and purée, then stir back into soup. Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.54 Kcal (664 kJ) | ||
| Calories from fat | 99.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Sodium | 924.92mg | 39% | |
| Potassium | 505mg | 11% | |
| Total Carbs | 11.85g | 4% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 40.84 Kcal (171 kJ) | ||
| Calories from fat | 25.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 17% | |
|---|---|---|---|
| Sodium | 238.28mg | 39% | |
| Potassium | 130.1mg | 11% | |
| Total Carbs | 3.05g | 4% | |
| Sugars | 1.2g | 19% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 1.05g | 8% | |
| Vitamin C | 3.2mg | 21% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 4% | |
| Calcium | 31.2mg | 12% | |
* 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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