Macaroni Chickpea Soup

This comforting soup combines fiber-rich chickpeas and fresh vegetables with pasta for a satisfying, low-fat meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 3 1/2 cups low-sodium chicken broth · 73 kcal in the whole recipe
• 1 cup water
• 1 3/4 cups dry macaroni · 1307 kcal in the whole recipe
• 1/2 teaspoon celery flakes (or onion powder)
• 1/2 teaspoon oregano
• 1 cup low-sodium stewed tomatoes · 143 kcal in the whole recipe
• 1 cup green beans, chopped · 49 kcal in the whole recipe
• 1 can (15 ounces) low-sodium chickpeas, drained · 710 kcal in the whole recipe
• 1/4 teaspoon garlic powder

Method

1. In a large saucepan, bring the chicken broth and water to a boil over medium-high heat.

   

2. Reduce the heat to low, then stir in the dry macaroni, celery flakes, and oregano. Simmer gently for 4 minutes, stirring occasionally.

   

3. Add the stewed tomatoes, green beans, drained chickpeas, and garlic powder to the pot.

   

4. Simmer for another 5 minutes, or until the macaroni and green beans are tender, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.