Light Spring Supper Soup

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

1. Bring chickpeas, leek, garlic, and 5 cups water to a boil in saucepan.
2. Reduce heat to medium-low, cover, and simmer 5 minutes.
3. Add spinach, tomatoes, and 1 Tbs. oil; simmer 10 minutes.
4. Remove from heat, and stir in lemon juice and remaining 1 Tbs. oil.
5. Season with salt and pepper, if desired.
6. 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

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