nutritional info right on Tuscan Chickpea soup?

[greysangel]

I'm wanting to make the tuscan chickpea soup but it seems like it's really high in fat and calories for a non cream based soup.

Any ideas?

cal 373 fat 9.1 ?

JeAnne

[emilycat]

The olive oil alone has 28 grams of fat -- the cheese adds another 15, so those two together give you 7 grams of fat per serving. Chickpeas have a little, so I imagine that's where the additional two grams are coming from. You could cut out a lot of that oil, though, and I'm sure it would be great.

[Wendy w]

I plan on making it either tonight or tomorrow and I feel that a lot of the oil can be cut back. The cheese, however, is another story.

[greysangel]

I'm thinking I will cut back on the oil (I didn't even notice how much it called for ) and add a veggie stock instead of just water.

JeAnne

[Shirley Panek]

I just made this (and the accompanying salad) last night, and thought it was delicious! I probably only used a teaspoon or so of the olive oil. I was also pleasantly surprised to find how flavorful the soup was even with the water base (I thought it might be a little bland). Maybe it was those 8 cloves of garlic!

The arugula salad featured with the soup was also excellent. I'm just now venturing into fruits with savory items. The only thing I would change is to add some toasted pine nuts. Yummm!

[Wendy w]

I made the soup last night, and it was wonderful despite equipment problems. I was too lazy to haul out the food processor or blender so I decided to use my 7 year old Braun hand blender. When I was 3/4 of the way through pureeing the soup, the middle section fell apart into the soup. :mad: It wasn't completely pureed, but that was ok, I do like a few chunks.

I only used 1 tablespoon of olive oil and only coarsely chopped the onions. As I said, I was feeling lazy (and BF, aka: the human Cuisinart wasn't around) and if you're going to puree it, why bother? As Shirley said, it was very flavorful despite using water instead of broth. It must have been the 8 cloves of garlic.

Next time I make this, I will use the pressure cooker. Why simmer for 20 minutes when you can bring it to pressure and cook for 5 minutes instead? Great soup, I highly recommend it if you like garbanzos.

Now I have to run a search for a good hand blender.

[greysangel]

YUM!!!! Two thumbs up~

My mom used to make a soup very similar to this except it was chicken based with elbow macaroni as opposed to tomato based. This was delicious!! I omitted the olive oil. I used a tad cooking spray with a bit of white wine to saute the onions and garlic. This really is a very hearty soup. A definite repeat!

JeAnne

[dmcgreevey]

I made this recipe this week and it got rave reviews- hearty and very flavorful.

[EllenL]

I agree! This is a full-bodied, full flavored soup. Extra garlic, less olive oil makes it perfect!

[JHolcomb]

Yum! 1tsp of oil worked well. Ate with a baguette. Can't wait for leftovers.

[KValley]

Another big thumbs up for this soup! I like my soup thick and creamy, so I pureed 6 cups instead of 4. Added extra garlic, of course.

This is a definite repeater- easy, so flavorful, satisfying.

We had this with the Leek and Potato Tart with Gruyere. Such a comforting meal on a cold, rainy autumn evening!

[kwormann]

Originally posted by KValley
Another big thumbs up for this soup! I like my soup thick and creamy, so I pureed 6 cups instead of 4. Added extra garlic, of course.

This is a definite repeater- easy, so flavorful, satisfying.

We had this with the Leek and Potato Tart with Gruyere. Such a comforting meal on a cold, rainy autumn evening!

SUre Julie, rub it in that you are having a cold rainy autumn evening while I suffer through 85 degrees with 100 percent humidity!!!

[KValley]

Originally posted by kwormann


SUre Julie, rub it in that you are having a cold rainy autumn evening while I suffer through 85 degrees with 100 percent humidity!!!

Ay yi, Kim! I'm sorry Although I'm hoping we do get an Indian Summer and things warm up a bit before settling into winter, waking up this morning to the sound of pouring rain and snuggling deeper into the down comforter was a delicious feeling!

Now, just think of us in March, when this same cold weather is merely depressing and you are already enjoying Spring!

[Julia1Pin]

This was great - very easy and tasty. I only had 2 cans of chick peas, so that's all I used. I also only used maybe a tsp. of oil. Also, I used my microplane grater and only shaved maybe 1.5 oz. of cheese on the soup.

A definate repeater (so quick to make, I did it after wrok). Also, the leftovers were great the next night as well!!!

[gertdog]

Originally posted by Shirley Panek
The arugula salad featured with the soup was also excellent. I'm just now venturing into fruits with savory items.

Me too! See my post on the thread about the endive stuffed with oranges, walnuts and goat cheese. I was leery of this salad, so I'm glad to see your positive review. Thanks!

[Ralph]

My turn for a thumbs up!

This was really easy to make & tasted great. I also made the accompanying orange/arugula salad & either had too much dressing or too little arugula since the dressing seemed to overwhelm the salad. Nonetheless, we enjoyed it, but will use less dressing the next time around.

[Peggy]

And the baton is passed to me! Another positive review here. This soup is wonderful! Made it tonight with the suggested change of decreasing the oil. Great hearty winter soup. Now if we could just get some cool fall weather, I would be in the mood to make some more soups!

Peggy

[AmyBeth73]

Easy to make, yummy, and a good leftover. I pureed only two cups because we like our soup chunky. Definite repeater.

[ElinorC]

This soup is delicious! I was really surprised at how much the balsamic vinegar improved the flavor and the Parmesan cheese was a superb topping. It definitely will be a repeater this winter.

[wonderwoman]

I just tried this recipe this week, so I thought I'd add my two cents. DH didn't like it at all, too bland. I took the leftovers and added lots of crushed red pepper and some Italian seasoning. We both liked the modified version better.

[sunberst]

made this for lunch today.

very good! not my favorite soup using chickpeas, but it might be good enough to make it into my soup rotation. i did feel that the water based broth left the soup a tad bit bland for my liking. i added some italian seasonings & a little extra salt and that seemed to do the trick!

the cheese on top is a must.