Directions:
- Put the oil in a 2-qt. pot and add the onions. Place trhe pot over medium heat, cover, and cook, stirring occasionally, for several minutes, until the onions soften.
- Add the garbanzos, potato, carrot, bay, and broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until vegetables are soft.Remove and discard bay leaf.
- Remove 3/4 to 1 cup of the soup to a blender and process until smooth. Add the blended mixture back to the pot and then add the spinach and parsley. Bring the mixture to a boil, then reduce heat to low, cover, and simmer 5 minutes to wilt spinach. Serve hot, with Parmesan cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.11 Kcal (465 kJ) | ||
| Calories from fat | 33.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Sodium | 308.07mg | 13% | |
| Potassium | 454.72mg | 10% | |
| Total Carbs | 16.41g | 5% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 48.1mg | 267% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.91 Kcal (205 kJ) | ||
| Calories from fat | 14.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 6% | |
|---|---|---|---|
| Sodium | 135.61mg | 13% | |
| Potassium | 200.16mg | 10% | |
| Total Carbs | 7.22g | 5% | |
| Sugars | 0.97g | 9% | |
| Dietary Fiber | 0.71g | 6% | |
| Protein | 1.52g | 7% | |
| Vitamin C | 6.2mg | 23% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 21.2mg | 267% | |
| Calcium | 17.1mg | 4% | |
* 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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