Serves 4
1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
1 large leek, sliced (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
8 cups baby spinach
1 15-oz. can diced tomatoes, drained
2 Tbs. olive oil
2 Tbs. fresh lemon juice
4 thick slices country French bread
Bring chickpeas, leek, garlic, and 5 cups water to a boil in saucepan.
Reduce heat to medium-low, cover, and simmer 5 minutes.
Add spinach, tomatoes, and 1 Tbs. oil; simmer 10 minutes.
Remove from heat, and stir in lemon juice and remaining 1 Tbs. oil.
Season with salt and pepper, if desired.
Place 1 bread slice in bottom of each of 4 soup bowls. Ladle soup over top.
Nutritional Information
Per 1-cup serving: Calories: 312, Protein: 11g, Total fat: 10g, Saturated fat: 1g, Carbs: 48g, Cholesterol: mg, Sodium: 576mg, Fiber: 10g, Sugars: 8g