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.
