3 Ingredient Roasted Red Pepper Soup with Chickpeas
Boxed blended soups are the perfect canvas for simple stir-ins to make them more substantial and satisfying. Here, roasted red pepper soup is jazzed up with canned chickpeas and fresh baby spinach for a fast, comforting meal.
Ingredients
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1 (32-ounce) carton low-sodium roasted red pepper soup
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1 (15 ounce) can no-salt-added chickpeas, rinsed
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3 cups baby spinach
Description
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Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.
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Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.
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Serve topped with freshly cracked black pepper, if desired.
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