TOMATO AND CHICKPEA SOUP PREP TIME 5 MIN. – COOK TIME 20 MIN. – READY IN 25 MIN. – SERVINGS 6


2 tbsp vegetable oil 1 large onion, diced


2 cups frozen crinkle-cut carrots, thawed 1 (29 oz) can tomato purée 4 cups water


2 tbsp reduced-sodium vegetable or chicken broth base


1 (15.5 oz) can chickpeas, drained and rinsed 2 cups frozen cut


green beans, thawed


½ loaf French or Italian bread, for serving


STEP 1 In a large pot, heat the oil on medium. Add the onion and carrots. Season with salt and pepper. Cook 8–10 min., until onion begins to soften, stirring often. STEP 2 To pot, add the tomato purée and water. Heat to a simmer on high. Stir in the broth base until dissolved. STEP 3 Add the chickpeas and green beans. Cook 5–10 min., until hot. Season with salt and pepper to taste. Serve with the bread.


PER SERVING: 273 CALORIES, 7G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 1051MG SODIUM, 46G CARBOHYDRATE, 9G FIBER, 13G SUGAR, 10G PROTEIN 28


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