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Carb Smart Hearty Veggie Soup

Carb Smart Hearty Veggie Soup

with Chickpeas and Herby Pesto Swirl
4.0(156)
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
470 kcal
Protein
: 
18g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
  • Sulphites
  • Sulphites
  • Tree nuts
  • Soy
  • May contain traces of allergens
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Wheat
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Chickpeas

113 g

Mirepoix

1 unit(s)

Zucchini

¼ cup

Basil Pesto

(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)

Tomato

56 g

Baby Spinach

2 unit(s)

Garlic, cloves

2 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Sulphites, Milk)

Not included in your delivery

0.12 tsp

Salt*

0.12 tsp

Pepper*

Calories470 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber13 g
Protein18 g
Cholesterol10 mg
Sodium1670 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium300 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Small Bowl

Cooking Steps

PDF
Prep
1
  • Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
  • Peel, then mince or grate garlic.
  • Roughly chop spinach.
  • Chop tomato into 1/2-inch pieces.
Cook mirepoix
2
  • Heat a large pot over medium heat.
  • When hot, add garlic spread, then mirepoix . Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 3-4 min.
Start soup
3
  • Add garlic and tomatoes to the pot. Cook, stirring often, until fragrant, 30 sec.
  • Add stock powder and chickpeas with their liquid. Cook, scraping up any brown bits on the bottom of the pot, 30 sec.
Cook zucchini
4
  • Add 2 1/2 cups (4 1/2 cups) water to the pot, then bring to a boil over high.
  • Once boiling, add zucchini. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.
Season pesto and finish soup
5
  • Meanwhile, finely chop parsley.
  • Add pesto, half the parsley and half the Parmesan to a small bowl.
  • When veggies are tender, add spinach and remaining parsley. Stir until spinach wilts, 1 min. Remove from heat. Season with pepper, then stir to combine.
Finish and serve
6
  • Divide soup between bowls.
  • Dollop pesto mixture over top, then sprinkle remaining Parmesan over top.
Meal right image

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