Easy peasy lemon squeezy!Chickpea & Tortellini Soup
5 cups fat-free chicken broth Olive oil 1/2 onion, diced 6-8 carrots, peeled and chopped 2 celery stalks, diced 2 cloves garlic, finely diced 1 (15 oz) can chickpeas, rinsed and drained 1 Tbsp fresh parsley, chopped or 1 tsp dried 1/2 tsp fresh sage, chopped or 1/4 tsp dried 1 lb fresh spinach 1 large bag frozen cheese tortellini Salt and freshly ground black pepper Romano or parmesan for garnish In a large, heavy pot, heat oil over medium heat. Add onion, carrot and celery. Sweat vegetables until softened. Add garlic. Sauté an additional 2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer 15-20 minutes. Stir in chickpeas, parsley, sage, salt and pepper to taste. Heat to 140°. Add tortellini and spinach. Simmer 3-5 minutes. Garnish with shaved or shredded Romano or parmesan cheese.*something you may not know: spinach is packed with vitamins A, K and C. Leafy greens also contain a powerful punch of folate, iron, fiber, magnesium and calcium! These nutrients promote good vision, provide antioxidants that prevent cancer, regulate blood pressure and support immune function. The USDA recommends anyone over the age of 9 eat 1 1/2 – 2 cups of dark green leafy vegetables per week. I have found that kids never complain when I add leafy greens to soups or smoothies. You can also try sautéing your leafy greens. This method of cooking provides the greatest preservation of nutrients. Add lemon zest to brighten the flavor, but not lemon juice, as it will turn your bright green leaves brown. Related posts: Summer Treats, On the Go!, Tuna Melts and Tortillas, Back to the Grind! More soup recipes: So, is it “mih-nuh-STRO-nee”or “mini-strohn”?, Soup for the Soul…, Oops! , Last Night’s Dinner… If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad., Let’s Crunch Numbers!, Help Me To Help You!
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