Serves: 6
Total Calories: 733

1 large onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 (1-pound) can garbanzo beans, (garbanzo beans)
1 pound fresh spinach, washed, tough stems removed, cut into 2-inch strips
2 tablespoons parsley, chopped
1 tablespoon paprika
1/4 teaspoon pepper
1 bay leaf
6 cups fat-free vegetable or chicken broth
1/4 egg substitute, or 1 egg
2 tablespoons lemon juice (juice of 1 lemon)

1. Sauté the onion and garlic in oil.

2. Add undrained chickpeas, spinach, parsley, paprika, pepper, bay leaf and broth. Combine well and simmer covered, over low heat for 10 minutes. Bring to boil.

3. Combine egg substitute, lemon juice, and 1/4 cup of soup broth.

4. Stir into boiling soup and remove from heat.

EXCHANGES
1 1/2 Starch/Bread
1 Medium-Fat Meat

NUTRITION FACTS
Calories 203
Total Fat 7 grams
Saturated Fat 1 grams
Cholesterol 0 milligrams (with egg 36 milligrams)
Sodium 414 milligrams
Total Carbohydrate 25 grams
Dietary Fiber 7 gram
Protein 10 grams

Nutritional Facts:

Serves: 6
Total Calories: 733
Calories from Fat: 91

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Brocooli-Cauliflower Luncheon Soup
Cauliflower-Cheese Soup*
Chick Pea And Spinach Soup*
Chicken Stock
Corn Chowder*
Dieter's Delight Vegetable Soup
Fish Chowder
French Onion Soup*
Lentil Soup*
Norwegian Spinach Soup
Turkish Spinach Soup
Vegetable Cream Soup*
Vitamin Soup