Dinner

3-Ingredient Roasted Red Pepper Soup with Chickpeas

Silky roasted red pepper soup warms with tender chickpeas and melts into fresh baby spinach, delivering a velvety spoonful that feels hearty, gently spiced, and quietly satisfying.

Recipe and photo by EatingWell, shared here with credit. View the Original

3-Ingredient Roasted Red Pepper Soup with Chickpeas
Total
10 min
Prep
5 min
Cook
5 min
Serves
2

Nutrition per Serving

Calories
488
Protein
26g
Carbs
78g
Fat
8g
Fiber
15g
Sugar
30g
Sodium
778mg

Ingredients

  • 1 (32-ounce) carton low-sodium roasted red pepper soup
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 3 cup baby spinach

Instructions

  1. Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.
  2. Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.
  3. Serve topped with freshly cracked black pepper, if desired.