Page 22 - Prevention (February 2020)

PUL S E

20-Minute

Meal

Under $10

Kale and

Chickpea Soup

SERVES 4

1
Heat 1 Tbsp olive oil,
6 cloves garlic
(pressed), 1 Tbsp
grated lemon zest,
½ tsp fennel seeds
(coarsely crushed),
and ¼ tsp red pepper
flakes in a large Dutch
oven on medium for
2 minutes.
97¢

2
Add 4 cups water, one
14-oz can tomato puree,
and 1 tsp salt; cover
and bring to a boil.
4
84¢
Add one 15.5-oz can NUTRITION (per serving):
chickpeas (rinsed) and 300 cal, 17 g pro, 48 g carb,
3 simmer until heated through, 11 g fiber, 8 g sugars (0 g added
Add 1 bunch Tuscan about 2 minutes. Serve sugars), 8 g fat (2 g sat fat),
10 mg chol, 565 mg sodium
kale (leaves only, with ¼ cup grated Pecorino
coarsely chopped) and Romano cheese and lemon DANIELLE DALY.
simmer 3 minutes. wedges if desired.
TOTAL: $5.07
$1.50 $1.76

18 PREVENTION.COM • F E B RUARY 2020