3-Ingredient Roasted Red Pepper Soup with Chickpeas

Drescription

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

• 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.