- 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
- 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
How to Make It
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.
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.
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.
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.
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.