Garbanzo Bean Soup
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots sliced
- 1/2 celery root
- 1 cup bell peppers
- 1 fresh rosemary spring
- 1 bay leaf
- 2 garlic cloves chopped
- 4 swiss chard leaves
- 1 can tomatoes 14.5 oz
- 2 cups garbanzo beans canned or boiled
- 2 tbsp fresh parsley chopped
- 1/2 tsp ground black pepper
- 1 tsp red pepper flakes
- Himlayan Salt to taste
- 2 cups water optional substitute vegetable broth
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Now, sauté the onion for about 3 minutes, until translucent.
- Then, cook the carrots, celery, bell pepper, rosemary sprig, and bay leaf for about 4 minutes more, adding a few tablespoons of water to prevent food from burning.
- Add garlic and continue sautéing for 1 minute more, until aromatic. Add Swiss chard leaves and canned tomatoes to the pot. Pour in 2 cups of water (or vegetable broth if you prefer) and let it cook for 15 minutes more.
- Add the other ingredients and stir to combine. Continue to cook, partially covered, for 10 minutes more, until cooked through. Bon appétit!
Notes
- 1 weight watchers point per serving
Nutrition
Serving: 300g | Calories: 213kcal | Carbohydrates: 33.1g | Protein: 9.8g | Fat: 5.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Sodium: 244mg | Potassium: 767mg | Fiber: 10.2g | Sugar: 9.3g | Vitamin C: 62.9mg | Calcium: 122mg | Iron: 4.3mg