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.

• Prep: 5 min
• Cook: 15 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory
• classic

Ingredients

• 3.5 cup low-sodium chicken broth
• 1 cup water
• 1.75 cup macaroni (dry)
• 0.5 teaspoon celery flakes ((or onion powder))
• 0.5 teaspoon oregano
• 1 cup low-sodium stewed tomatoes
• 1 cup green beans
• 1 can low-sodium chickpeas (15 ounces, drained (garbanzo beans))
• 0.25 teaspoon garlic powder

Instructions

1. In a large saucepan, bring low-sodium chicken broth and water to a boil.
2. Reduce heat to low.
3. Add macaroni, celery flakes, and oregano.
4. Simmer 4 minutes, stirring occasionally.
5. Add low-sodium stewed tomatoes, green beans, low-sodium chickpeas, and garlic powder.
6. Simmer 5 minutes, or until macaroni and green beans are tender.

Nutrition (per serving)

• Calories: 326
• Protein: 17.1 g
• Carbohydrates: 56.1 g
• Fat: 4.7 g
• Fiber: 8.8 g
• Sodium: 220 mg
• Saturated Fat: 0.8 g
• Sugar: 6.1 g