With chickpeas for fiber to keep hunger at bay -- nearly 11 grams per cup, in fact -- Rich basil pesto for anti-inflammatory properties, blood sugar regulation and amazing flavor, and fire roasted tomatoes loaded with the cancer fighting antioxidant powerhouse, lycopene; this fantastic soup will fuel your run, jump start weight loss and help maintain all around wellness.
Tomato Chickpea Pesto Soup
1/2 diced medium onion
1 tablespoon olive oil
1 minced garlic clove
1 28-ounce can fire-roasted crushed tomatoes
1/3 cup water
1 teaspoon sugar
1/2 teaspoon salt
black pepper
1 15-ounce can drained, rinsed chickpeas
basil pesto - jarred or make your own basil and walnut pesto
Directions
1. In a pot, saute 1/2 a diced medium onion in 1 tablespoon olive oil over medium heat till soft. Add 1 minced garlic clove; cook 30 seconds. Add one 28-ounce can fire-roasted crushed tomatoes and cup water; bring to a boil. Add 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper.
2. If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto or, even better, go here for my favorite homemade pesto recipe!
Nutritional Facts per serving CALORIES 299.6 CAL
FAT 8.9 G
SATURATED FAT 1.5 G
CHOLESTEROL 1.7 MG
SODIUM 1117.7 MG
CARBOHYDRATES 48.7 G
TOTAL SUGARS 2.2 G
DIETARY FIBER 10.5 G
PROTEIN 11.2 G
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