Edit: I made the soup, and it is so good. I will definitely make it again and again. I ended up using what I had instead of making a trip to the store so mine had a couple of changes. Instead of chickpeas, I used two cans on cannellini beans, drained. I used chicken broth instead of vegetable broth, and I added a bag of fresh spinach I had in the refrigerator. Everything else is the same.
Even though it’s not really “soup weather” yet, I’m happy I tried out the recipe!
This recipe caught my eye.
Actually, the picture caught my eye. It looks so good. It’s “plant-based”, so a vegetarian meal, but I think you could add chopped ham or even sliced link sausage if you wanted to. I think I will make this soup one day this week. I will need to go by the store and get a can of chickpeas (garbanzo beans). I have been eating a little lighter in the evenings because of the heat, and soup with protein, pasta, and veggies would be a good choice.
That does look good! I love chickpeas. I drain and wash them, then package them in a baggie and freeze them to pull out some and thaw for salads. I'm saving this recipe because I can eat those zero point soups and get quite full!
ReplyDeleteThat’s a good idea for adding extra protein to salads!
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