Tuscan Chickpea, Spinach, and Orzo Soup
Oregano-Garlic Naan
Ingredients
- ½ (8-oz) pkg sliced onions (about ¾ cup)
- 1 Tbsp olive oil
- 1 (15-oz) can chickpeas, drained and rinsed
- ½ (24-oz) jar roasted garlic marinara sauce (such as Rao's)
- 2 (8-oz) cartons low-sodium chicken broth
- 2 cups water
- ½ cup orzo
- 1 (6-oz) pkg baby spinach
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Chop onions. Sauté onions 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
- ½ (8.8-oz) pkg whole-grain naan
- ½ clove garlic, halved
- ½ Tbsp olive oil
- ¼ tsp dried oregano
Side Dish Instructions
- Preheat oven to 425°F. Rub naan with garlic; brush with oil on a baking sheet. Sprinkle with oregano.
- Bake 4 minutes or until thoroughly heated. Cut naan into 6 wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
400
|
140
|
540
|
| Fat (g) | 17 | 6 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 15 | 3 | 18 |
| Carb (g) | 43 | 19 | 62 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 705 | 264 | 969 |
Quick & Healthy Meal Plan
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