Ingredients
3 1/2 cups chicken broth
fat-free
low sodium
1 cup water
1 3/4 cups macaroni (dry)
1/2 teaspoon celery flakes (or onion powder)
1/2 teaspoon oregano
1 cup stewed tomatoes
low-sodium
1 cup green beans
1 can chickpeas
low-sodium (garbanzo beans)
1/4 teaspoon garlic powder
Steps
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, chick-peas (drained), and garlic powder.
Simmer 5 minutes, or until macaroni and beans are tender.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 306 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 215 mg |
| Carbohydrates | 53 g |
| Dietary Fiber | 8 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 16 g |
| Vitamin D | 0 mcg |
| Calcium | 86 mg |
| Iron | 4 mg |
| Potassium | 555 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Macaroni Chick-Pea Soup. Recipe source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.