Cream of Chickpea Soup with Toasted Rosemary Pita
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 4 mediumcarrots
- 4 stickscelery
- 32 fl ozchicken or vegetable broth
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 6 clovesgarlic
- 4whole grain pitas
- 1 mediumyellow onion
- 2 mediumzucchini squash
- black pepper
- extra virgin olive oil
- Italian seasoning
- rosemary, dried
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- hand or regular blender
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 574
- Protein
- 23g
- Carbs
- 81g
- Fat
- 21g
- Fiber
- 17g
- Sodium
- 713mg
Method
Log in needed to view all details.