Garbanzo and Watercress Soup
Photography: 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.
| Servings:Makes about 3 quarts; 8 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- sodium:470 mg
- protein:19 g
- calories from fat:14 %
- carbohydrate:36 g
- calories:201
- cholesterol:0.0 mg
- fiber:13 g
- saturated fat:0.1 g
- fat:3.2 g
directions
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.
