1 teaspoon Dried oregano, rubbed between the palms of your hands
0.25 teaspoon Crushed red pepper flakes
As required Kosher salt and fresh ground black pepper to taste
0.5 cup Dry white wine
28 ounce Canned crushed tomatoes
32 ounce Low sodium chicken broth or vegetable broth
2 cup Water
Parmesan cheese rind
3 cup Chopped kale
2 can Chickpeas, rinsed and drained
1.5 cup Dry pasta, such as ditalini, shells or cavatelli
Parmesan cheese for topping the soup and crusty bread for serving
Nutrition value
414
calories per serving
8 g Fat45 g Protein53 g Carbs10 g FiberOther
Current Totals
8 g Fat
45 g Protein
53 g Carbs
10 g Fiber
MacroNutrients
Carbs
53 g
Protein
45 g
Fiber
10 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
204 mg
Iron
3 mg
Vitamin A
2551 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
0 mg
Vitamin B9
163 mcg
Vitamin B12
0 mcg
Vitamin C
136 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
135 mg
Manganese
1 mg
Phosphorus
417 mg
Selenium
31 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
