By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
326 cal · 20 min
Macaroni Chickpea Soup
Recipe GLPRdef2555079c536
A hearty and satisfying soup combining tender macaroni, creamy chickpeas, fresh green beans, and stewed tomatoes in a savory broth. This wholesome one-pot meal is seasoned with aromatic herbs and comes together in just over 15 minutes—perfect for a quick lunch or dinner.
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Ingredients
3½ cups Low-sodium chicken broth
1 cup Water
1¾ cups Dry elbow macaroni
½ teaspoon Celery flakes
½ teaspoon Dried oregano
1 cup Low-sodium stewed tomatoes
1 cup Fresh green beans
1 can (15 oz) Canned low-sodium chickpeas, drained
¼ teaspoon Garlic powder
Directions
Wash your hands thoroughly with soap and warm water. Begin by draining the canned chickpeas and rinsing them under cold water if desired.
Pour the chicken broth and water into a large saucepan. Place over medium-high heat and bring the liquid to a rolling boil.
Once boiling, reduce the heat to medium or medium-low to maintain a gentle simmer.
Add the dry macaroni, celery flakes, and dried oregano to the broth. Stir well to combine and prevent the pasta from sticking.
Let the mixture simmer uncovered for 4 minutes, stirring occasionally to ensure even cooking of the pasta.
Add the stewed tomatoes, green beans, drained chickpeas, and garlic powder. Stir thoroughly to distribute all ingredients evenly.
Continue simmering for about 5 more minutes, stirring occasionally, until the macaroni is tender and the green beans are cooked through but still maintain some texture.
Taste the soup and adjust seasonings if needed. Ladle into bowls and serve hot.
Comments
This recipe checks most boxes for a Charlotte weeknight. Macaroni, chickpeas, canned stewed tomatoes, frozen or canned green beans, and garlic are stocked at every major chain here, and the total ingredient cost runs under $8 for four servings—roughly $2 per bowl. The stated 20 minutes is honest if you use pre-minced garlic and canned beans; fresh celery adds a dollar but is available everywhere. The main drawback is that soup reheats well but tastes best eaten the same night, and there is no special North Carolina angle—this is a generic minestrone variant that does not lean into local produce like sweet potatoes or collards.
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