Marinate Ahead
Tuscan Chickpea, Spinach, and Orzo Soup
Crostini with Tapenade
Ingredients
- 1½ cups chopped onions
- 2 Tbsp olive oil
- 2 (15-oz) cans BPA-free 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 whole wheat orzo
- 2 (6-oz) pkg organic baby spinach
- ½ cup 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 8 to 10 minutes or until done. Stir in spinach; cook 1 minute or until wilted. Top each serving with cheese.
Side Dish Ingredients
- 1 (16-oz) French baguette, sliced (preferably whole wheat)
- 1 cup pitted kalamata olives
- 2 cloves garlic
- 2 Tbsp chopped fresh basil
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat broiler. Place bread on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted.
- Meanwhile, pulse olives, garlic, basil, and oil in a food processor until finely chopped; spoon onto bread slices.
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