Courtesy of Cupboard Natural Foods and Cafe http://www.cupboardnaturalfoods.com

Garlicky Chick Pea Soup with Greens Diet Type: Low Fat Cooking Time: Over one hour Ingredients:   1 1/2 cups dried chick peas, soaked overnight   1 tablespoon olive oil   4 cloves garlic, minced   1 Spanish onion, coarsely chopped   6 cups water   2 large carrots, cut into half inch slices   2 stalks celery, cut into half inch slices   1 1/2 teaspoons dried oregano   2 bay leaves   1/4 teaspoon red pepper flakes   1/2 pound greens (chard, Escarole, rappini, kale, or Collards)   2 teaspoons salt   1 teaspoon dried rosemary, crumbled   Directions: Drain the chick peas and discard any loose skins. Set aside. Heat oil in a large soup pot and sauté the garlic and leek for 1 minute, stirring frequently. Add the water, chick peas, carrots, celery, oregano, rosemary, and bay leaves. Boil for 1 1/2 hours. Remove bay leaves and stir in the greens and salt. Gently simmer, uncovered, until the greens are cooked until very soft, about 5 minutes for Beet Greens and chard, and about 12 minutes for Escarole and Kale. Blend in batches and add back to the pot. Servings: 6 Author: Polly Pitchford, Full Spectrum Health™

Nutrition Facts Serving Size: 1 Servings per Recipe: 6 Amount Per Serving  Calories 235 Calories from Fat 50  % Daily Value* Total Fat 6g 9%   Saturated Fat 1g 4%   Mono Fat 2g     Poly Fat 2g   Sodium 822mg 34% Total Carbs 38g 13%   Dietary Fiber 11g 44% Protein 11g   Iron 27% Calcium 11% Vitamin C 21% Vitamin E 6% Vitamin A 90% Vitamin B-6 20% Pantothenic acid 9% Niacin 6% Riboflavin 12% Thiamin 20% Folate 74% Selenium 9% Manganese 70% Copper 25% Zinc 13% Potassium 19% Phosphorus 22% Magnesium 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.