Ingredients
- 1 teaspoon olive oil
- 1 large onion, chopped
- 7 slices turkey bacon, cut into ½-inch pieces, cooked and drained
- 2 (15-ounce) cans chickpeas, rinsed
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 4 cups reduced-sodium chicken broth
- ¼ cup reduced-fat grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 6 cups loosely packed chopped kale
How to Make It
- In a soup pot over medium-high heat, heat olive oil. Add onion and sauté about 5 minutes, or until translucent. Add bacon, chickpeas, tomatoes, broth, 2 tablespoons cheese, garlic powder, and pepper.
- Reduce heat to medium-low and simmer about 20 minutes, stirring occasionally.
- Add kale and simmer 10 more minutes. Sprinkle with remaining cheese and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 250 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6.0 g 17% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Cholesterol 10 mg 3% |
Sodium 600 mg 10% |
carbohydrates 38 g 29% |
Dietary Fiber 7 g 18% |
Sugars 4 g 4% |
Protein 13 g 26% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
