Macaroni Chickpea Soup
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Preparation Time: 30 minutes | ||
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In a large saucepan, bring broth and water to a boil. Reduce the heat to low. Add macaroni, celery flakes, and oregano. Simmer for 4 minutes, stirring occasionally. Drain and rinse chickpeas. Add stewed tomatoes, green beans, chickpeas, and garlic powder. Simmer for 5 minutes or until macaroni is tender. Serve. | ||
Serves: 4 | ||
1 Cup of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): ![]() ![]() ![]() [What’s This?] |
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Nutrition Information per Serving: | ||
Calories: 370 Total Fat: 3.5g Saturated Fat: 0.5g % of Calories from Fat: 8.5% % Calories from Sat Fat: 1% |
Protein: 17g Carbohydrates: 69g Cholesterol: 0mg Dietary Fiber: 9g Sodium: 520mg |
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Each serving provides: An excellent source of fiber, copper and selenium and a good source of vitamins B1 and C, folate, iron, magnesium, manganese, phosphorous and potassium. |
Recipe courtesy of the University of Connecticut Family Nutrition Program.
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