Garbanzo Kale Soup
This hearty soup is soothingly delicious - perfect for when you're under the weather, or just anytime.
- 2 tablespoons olive oil
- 1 16oz bag peas and carrots frozen
- 1 medium bell (sweet) peppers , red, diced
- 1 teaspoon celery salt
- 2 tablespoons dill , dry
- 1/2 teaspoon basil , dry
- 2 15-oz can garbanzo beans drained, and rinsed
- 7 cups water
- 1/3 package whole wheat spaghetti noodles (4oz)
- 8 cups kale chopped (one bunch chopped)
- 1 cup parsley chopped
- 2 cloves garlic minced
salt to taste
Dice up bell peppers and add to large pot with olive oil, frozen peas and carrots, celery salt, dill weed, and basil. Drain and rinse garbanzo beans then add to pot. Cover and cook on medium high heat for 10 minutes.
When veggies are tender, add the water, replace the lid and wait for it to boil - about 10 minutes.
Add 1/3 package of spaghetti noodles and the chopped kale. Cook uncovered until pasta is done, close to 10 minutes.
Add chopped parsley, minced garlic, and salt, and turn off heat.
Yield: 6 Servings
Serving Size: 2 Cups
Calories 370 | Fat 7g | Sodium 640mg | Total Carbs 66g | Dietary Fiber 7g | Protein 19g
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