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.
- Yield
- 4 servings
- Serving size
- 1 1/2 cups prepared soup, 1/4 of recipe
- Rating
- 3.44 of 5 (25 ratings)
Food groups
- Grains: 1 1/2 ounces
- Vegetables: 1 cups
Ingredients
- 3 1/2 cups low-sodium chicken broth
- 1 cup water
- 1 3/4 cups dry macaroni
- 1/2 teaspoon celery flakes (or onion powder)
- 1/2 teaspoon oregano
- 1 cup low-sodium stewed tomatoes
- 1 cup green beans
- 1 can (15 ounces) low-sodium chickpeas, drained (garbanzo beans)
- 1/4 teaspoon garlic powder
Directions
- Wash hands with soap and water.
- In a large saucepan, bring broth and water to a boil.
- Reduce heat to low.
- Add macaroni, celery flakes, and oregano.
- Simmer 4 minutes, stirring occasionally.
- Add stewed tomatoes, green beans, chickpeas, and garlic powder.
- Simmer 5 minutes, or until macaroni and beans are tender.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 326.31 |
| Total Fat | 4.66 g |
| Saturated Fat | 0.84 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 56.15 g |
| Dietary Fiber | 8.77 g |
| Total Sugars | 6.06 g |
| Added Sugars included | 0 g |
| Protein | 17.1 g |
| Calcium | 89 mg |
| Potassium | 559 mg |
| Sodium | 219.63 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 66 mg |
| Phosphorus | 237 mg |
| Selenium | 33 mg |
| Zinc | 2 mg |
| Vitamin A | 22 mcg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 10 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 16 mcg |
| Folate | 173 mcg |
| Thiamin | 0.7 mg |
| Riboflavin | 0.3 mg |
| Niacin | 6 mg |
| Choline | 47 mg |
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Source
Recipe by: University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/macaroni-chick-pea-soup. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.