This recipe is courtesy of syndicated columnist, cookbook author and chef, Steven Petesvsky. Steven is chef/owner of Chef Steve’s Carried Away Cuisine in Weston Florida, which furnishes fresh, natural, made from scratch dishes to go. He is also the author of The Whole Foods Market Cookbook. He was inspired to create this soup after tasting a similar dish while traveling to the small Greek islands which dot the Aegean Sea.
Ingredients 1 tablespoon olive oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon sage, crumbled
1 (19-ounce) can chick peas, drained and rinsed
32 ounces vegetable or chicken stock
1 heaping tablespoon soy protein powder dissolved in ¾ cup water1 cup chopped spinach, kale or chard
Juice of 1 lemon
1/2 teaspoon salt
¼ teaspoon pepper
Instructions Heat the oil in a large sauce pot over medium heat and sauté the onion, bell pepper, celery, garlic, oregano and sage for 1 minute.
Add the chick peas and stock.
Bring to a boil, reduce heat to simmer and cook for 20 minutes.
Add the protein powder dissolved in water or stock, chopped greens and simmer gently for an additional 5 minutes.
Season with lemon juice, salt and pepper. Serve with pita bread.
Notes Yield: 6 cups (serving size: 1 1/2 cups).
Calories 347 (18% from fat); Fat 6.8g (sat 1g, mono 3.4g, poly 1.7g); Protein 18g; Carbohydrate 56g; Fiber 11g; Cholesterol 1mg; Iron 4.3mg; Sodium 1716mg; Calcium 115mg;