Lemon Herb and Veggie Chickpea Soup
Ingredients
- Spaghetti, protein-fortified, dry, enriched (n x 6.25)100g
- Canola oil28g
- Yellow Onion110g≈ 1 medium
- Carrots122g≈ 1 cup sliced
- Celery80g≈ 0.75 × 1 cup chopped
- Garlic12g≈ 1.25 × 3 cloves
- Vegetable broth1326g≈ 1.5 × carton (32 oz)
- Garbanzo Beans - Canned6375g≈ 15 × 1 can (15 oz)
- Broccoli florets, frozen400g≈ 0.75 × bunch
- Baby Spinach100g≈ 1.75 × 2 cups raw
- Parsley10g≈ 0.75 × 1/4 cup chopped
- Lemon Juice5g≈ 1 teaspoon
Estimated Cost
- Spaghetti, protein-fortified, dry, enriched (n x 6.25) (100g)—
- Canola oil (28g)—
- Yellow Onion (110g)$0.24
- Carrots (122g)$0.31
- Celery (80g)$0.35
- Garlic (12g)$0.20
- Vegetable broth (1326g)—
- Garbanzo Beans - Canned (6375g)$18.74
- Broccoli florets, frozen (400g)—
- Baby Spinach (100g)$0.77
- Parsley (10g)$0.43
- Lemon Juice (5g)$0.02
* Cost estimate based on 8 of 12 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Heat the oil in a large pot over medium-high heat.
- 2
2. Add the chopped onion, diced carrots, diced celery, minced garlic, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- 3
3. Pour in the vegetable broth and add the drained chickpeas and cooked farro. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
- 4
4. Simmer for 10 minutes.
- 5
5. Stir in the broccoli florets, chopped greens, fresh herbs, and lemon zest. Continue cooking for about 5 minutes, until the broccoli and greens are tender.
- 6
6. Taste and add more broth or water if needed to reach your desired consistency.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.