Cookout

Vegetable Ragout Soup-Self magazine Recipe! is for Soup.

Vegetable Ragout Soup-Self magazine Recipe! takes 15 minutes to prepare.

Vegetable Ragout Soup-Self magazine Recipe! takes 30 minutes to cook.

Vegetable Ragout Soup-Self magazine Recipe! makes 4 servings.

The ingredients for Vegetable Ragout Soup-Self magazine Recipe! are:

1/2 cup low sodium Vegetable broth
1/2 cup water
2 cups Spinach
1 cup chopped tomato or diced tomatoes in a can
1 can of chickpeas (rinsed and drained)
1/2 cup frozen peas or canned peas (if canned then drain)
1 crushed garlic clove
(if your like me you will add a bit of mozzarella cheese to soup and stir it in before eating!)

ALSO Add more vegetable broth and water if you find that the soup needs more liquid!

Here is how you make Vegetable Ragout Soup-Self magazine Recipe!:

1. Simmer 1/2 cup low sodium Vegetable Broth and 1/2 cup of water in saucepan2. Add 2 cups of Spinach3. Add 1 cup chopped tomato or can of diced tomatoes4. Add 1 can of rinsed/drained chickpeas5. Add 1/2 cup frozen or canned (drained) green peas6. Add 1 crushed garlic clove7. SIMMER on medium or whichever setting you see bubbles and steam coming up from soup :) for 30 MINUTES (you will notice spinach is completely wilted and vegtables taste cooked)***ADD MORE WATER AND VEGETABLE BROTH IF SOUP APPEARS TO NEED MORE LIQUID***8. When done, if you choose, add in a handful of mozzarella and mix into soup with spoon.SERVE OR STORE IN FRIDGE!!!! I thought it was delish and sooo healthy!!!Serving Size:?4 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user TAINTEDGIRL.

The nutritional information for Vegetable Ragout Soup-Self magazine Recipe! is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 186.8

• Total Fat: 5.6 g
• Cholesterol: 16.4 mg
• Sodium: 435.2 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 5.2 g
• Protein: 12.6 g

Vegetable Ragout Soup-Self magazine Recipe! is Italian cuisine.

The dietary needs meet for Vegetable Ragout Soup-Self magazine Recipe! is Vegetarian