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  • 1 small onion, chopped (1 cup)
  • 1 clove garlic, minced (1 tsp.)
  • 4 cups day-old bread cubes
  • 4 cups vegetable broth
  • 2 1/2 cups chopped, drained canned tomatoes
  • 1 19-oz. can chickpeas, drained
  • 1 10-oz. pkg. fresh spinach, stemmed and coarsely chopped
  • 1/2 tsp. saffron


Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occassionally, until golden brown. Remove from heat.

Pour broth into large pot and heat over medium heat. Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes.

Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. Cook, stirring occasionally, until heated through, about 10 minutes. Serve warm.

Nutrition Information

  • Calories 177
  • Carbohydrate Content 31 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 2 g
  • Protein Content 9 g
  • Saturated Fat Content 0 g
  • Sodium Content 115 mg
  • Sugar Content 0 g

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