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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 x Leeks, sliced
- 2 x Zucchini, Diced
- 2 x Garlic cloves, crushed
- 28 ounce Canned minced tomatoes
- 1 Tbsp. Tomato paste
- 1 x Fresh bay leaf
- 3 3/4 c. Chicken stock
- 8 ounce Spinach
- 14 ounce Can garbanzo beans, liquid removed And rinsed Salt and pepper Parmesan cheese Sun-dry tomato bread
Direcciones
- Heat the oil in a large saucepan. Add in the leeks and zucchini and cook briskly for 5 min, stirring constantly.Add in the garlic, tomatoes, tomato paste, bay leaf, stock, and garbanzo beans. Bring to a boil and simmer for 5 min. Shred the spinach finely, add in to the soup, and cook for 2 min. season. Remove the bay leaf from the soup and throw away. Serve the soup with freshly grated parmesan cheese and sun-dry tomato bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 691g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 78 | 28% |
| Total Fat 8.92g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1027mg | 43% |
| Potassium 1290mg | 37% |
| Total Carbs 41.89g | 11% |
| Dietary Fiber 10.2g | 34% |
| Sugars 7.78g | 5% |
| Protein 11.89g | 19% |
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