It’s Easy To Celebrate September As National Fruits & Veggies Month!

Macaroni Chickpea Soup

Preparation Time: 30 minutes
  • 3 ½ cups Chicken broth, low sodium
  • 1 cup Water
  • 1 ¾ cups Macaroni, dry
  • ½ tsp Celery flakes or onion powder
  • ½ tsp Oregano
  • 1 cup Tomatoes, stewed, no-salt
  • 1 cup Green beans
  • 1 can (15 oz) Garbanzo beans (Chickpeas)
  • ¼ tsp Garlic powder
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):
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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
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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