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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.

  • 4 Servings
  • Less than $3.00

Ingredients

  • 3 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 1 3/4 cups dry macaroni
  • 1/2 teaspoon celery flakes
  • 1/2 teaspoon oregano
  • 1 cup low-sodium stewed tomatoes
  • 1 cup green beans
  • 1 can (15 ounces) low-sodium chickpeas, drained
  • 1/4 teaspoon garlic powder

Steps

1

Wash hands with soap and water.

2

In a large saucepan, bring broth and water to a boil. Reduce heat to low.

3

Add macaroni, celery flakes, and oregano. Simmer 4 minutes, stirring occasionally.

4

Add stewed tomatoes, green beans, chickpeas, and garlic powder.

5

Simmer 5 minutes, or until macaroni and beans are tender.

Ingredients

Serving Size: 1 1/2 cups prepared soup, 1/4 of recipe

NutrientsAmount
Total Calories306
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat2 g
Linoleic Acid1 g
α-Linolenic Acid0.1 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates53 g
Dietary Fiber8 g
Total Sugars6 g
Added Sugars included0 g
Protein16 g
Minerals
Calcium86 mg
Potassium555 mg
Sodium215 mg
Copper439 mcg
Iron4 mg
Magnesium64 mg
Phosphorus229 mg
Selenium29 mcg
Zinc2 mg
Vitamins
Vitamin A14 mcg RAE
Vitamin B60.7 mg
Vitamin B120.1 mg
Vitamin C9 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K9 mcg
Folate161 mcg DFE
Thiamin0.4 mg
Riboflavin0.3 mg
Niacin5 mg
Choline46 mg

Source:

  • University of Connecticut Family Nutrition Program
  • Senior Nutrition Awareness Project (SNAP) Newsletters