3-Ingredient Roasted Red Pepper Soup with Chickpeas
www.eatingwell.com
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Total: 15 minutes
Author : Carolyn Hodges, M.S., RDN
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.
Step 2
Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.
Step 3
Serve topped with freshly cracked black pepper, if desired.