Recipes Noodles

3 Ingredient Roasted Red Pepper Soup with Chickpeas

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Ingredients

  • 1 (32-ounce) carton low-sodium roasted red pepper soup

  • 1 (15 ounce) can no-salt-added chickpeas, rinsed

  • 3 cups baby spinach

Directions

  1. Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.

  2. Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.

  3. Serve topped with freshly cracked black pepper, if desired.

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