Tuscan Chickpea, Spinach, and Orzo Soup
Oregano-Garlic Naan
Ingredients
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 2 Tbsp olive oil
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (24-oz) jar roasted garlic marinara sauce (such as Rao's)
- 1 (32-oz) carton low-sodium chicken broth
- 4 cups water
- 1¼ cups orzo
- 2 (6-oz) pkg baby spinach
- ½ cup freshly shredded Parmesan cheese
Instructions
- Sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Add chickpeas, marinara, broth, and water; bring to a boil, reduce heat, and simmer 5 minutes.
- Stir in orzo; cook 6 to 8 minutes or until done. Stir in spinach; cook 1 minute or until wilted. Top each serving with cheese.
Side Dish Ingredients
- 1 (8.8-oz) pkg whole-grain naan
- 1 clove garlic, halved
- 1 Tbsp olive oil
- ½ tsp dried oregano
Side Dish Instructions
- Preheat oven to 425°F. Rub naan with garlic; brush with oil. Sprinkle with oregano.
- Bake 4 minutes or until thoroughly heated. Cut each naan into 6 wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
434
|
140
|
574
|
| Fat (g) | 17 | 6 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 16 | 3 | 19 |
| Carb (g) | 49 | 19 | 68 |
| Fiber (g) | 12 | 3 | 15 |
| Sodium (mg) | 630 | 264 | 894 |
Quick & Healthy Meal Plan
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