Description
A delicious and hearty soup that fits perfectly into a keto diet, featuring chickpeas, rich spices, and Tuscan flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups spinach, fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the dried oregano and basil, then add the chickpeas, vegetable broth, and diced tomatoes.
- Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Add the fresh spinach and stir until wilted.
- Season with salt, black pepper, and red pepper flakes.
- Finish with a splash of lemon juice before serving.
Notes
- For a creamier soup, blend a portion of the chickpeas before adding them back to the soup.
- Adjust the spices according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg