Macaroni Chick-Pea Soup
This savory soup is packed with tomatoes, green beans, and chickpeas. The recipe also doubles easily if leftovers are desired or if you are making it for a large group.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cups prepared soup, 1/4 of recipe
326
Calories
17g
Protein
56g
Carbs
5g
Fat
9g
Fiber
6g
Sugar
220mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-sodium chicken broth
3 1/2 cups
water
1 cup
dry macaroni
1 3/4 cups
celery flakes
1/2 teaspoon · or onion powder
oregano
1/2 teaspoon
low-sodium stewed tomatoes
1 cup
green beans
1 cup
low-sodium chickpeas, drained
1 can (15 ounces) · garbanzo beans
garlic powder
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
In a large saucepan, bring broth and water to a boil. Reduce heat to low.
- 3
Add macaroni, celery flakes, and oregano. Simmer 4 minutes, stirring occasionally.
- 4
Add stewed tomatoes, green beans, chickpeas, and garlic powder.
- 5
Simmer 5 minutes, or until macaroni and beans are tender.
Source: USDA MyPlate Kitchen · University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters
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