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Garbanzo Bean Soup

Serves

Serves Icon

8

Cost/Serving

Cost Per Serving Icon

$0.51

Serving Size: 1 1/4 cups

Ingredients

  • 1/2 onion (about 1/2 cup)
  • 3 garlic cloves or 1/2 teaspoon garlic powder
  • 2 teaspoons oil (canola or vegetable)
  • 1 can (14.5 ounces) low sodium vegetable or chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 2 1/2 cups water
  • 1 can (15.5 ounces) low sodium garbanzo beans (drained and rinsed)
  • 3/4 cup sliced carrots (about 12-15 baby carrots)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 cup whole wheat pasta (rotini, shells, etc.)
  • 1 small zucchini, sliced (about 1-2 cups sliced)

Instructions

  1. Wash, peel, and chop onion. Peel and mince garlic cloves.
  2. Heat oil in a large saucepan. Add onion and garlic and cook over medium low heat for 5 minutes.
  3. Add broth, tomatoes, and water to saucepan. Stir in garbanzo beans, carrots, and seasonings.
  4. Cook on medium high heat about 5 minutes.
  5. Stir in pasta and zucchini. Reduce heat to medium low.
  6. Simmer about 10 minutes or until the pasta is tender.
  7. Serve immediately or refrigerate.

Tips

This recipe tastes better the next day.

Garbanzo beans and chickpeas are the same thing.

Nutrition Facts

8 Servings Per Recipe
Serving Size: 1 1/4 cups

Amount Per Serving

Calories 120


 
% Daily Value*
Total Fat 2.5g
4%
Saturated Fat 0g
0%
Trans Fat 0g
 
Cholesterol 0mg
0%
Sodium 290mg
12%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
20%
Total Sugars 5g
 
Added Sugars
NA*
Protein 5g
 

Vitamin D 0mcg
0%
Calcium 49mg
4%
Iron 2mg
11%
Potassium 228mg
5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently avaliable for the recipe. We will be updating the information shortly.

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