Garbanzo and Watercress Soup

James Carrier
Notes: Bright green watercress adds a peppery bite to this simple garbanzo soup. For a vegetarian dish, use vegetable broth. Prepare through step 4 up to 1 day ahead; cover garbanzo mixture and watercress separately and chill. Reheat garbanzo mixture and continue.

Yield:

Makes about 3 quarts; 8 servings

Recipe from

Nutritional Information

Calories 201
Caloriesfromfat 14 %
Protein 19 g
Fat 3.2 g
Satfat 0.1 g
Carbohydrate 36 g
Fiber 13 g
Sodium 470 mg
Cholesterol 0.0 mg

Ingredients

1 onion (3/4 lb.)
2 carrots (1/2 lb. total)
4 cloves garlic
1 teaspoon extra-virgin olive oil
4 cans (15 oz. each) reduced-sodium garbanzos
2 quarts fat-skimmed chicken or vegetable broth
1/4 pound watercress
Salt and pepper

Preparation

1. Peel and chop onion, carrots, and garlic. In a 4- to 5-quart nonstick pan over high heat, stir vegetables in olive oil until onion is limp, 4 to 5 minutes.

2. Drain and rinse garbanzos. Add garbanzos and broth to pan. Cover and bring to a boil; reduce heat to low and simmer until carrots are tender when pierced, 5 to 7 minutes.

3. Meanwhile, remove and discard any yellow or wilted leaves from watercress; rinse and drain watercress. Pluck off about 2 cups tender sprigs (about 3 in. long). Chop enough remaining watercress, including stems, to make about 1/2 cup; reserve remainder for another use or discard.

4. Working in batches, whirl all but 4 1/2 cups garbanzo mixture in a blender until smooth, holding lid down with a towel. Return purée to pan with remaining garbanzo mixture.

5. Stir often over high heat until boiling; add watercress sprigs and chopped watercress and stir until wilted, about 30 seconds. Add salt and pepper to taste. Ladle soup into bowls.

Note:

April 2001