Garbanzo Bean Soup
Serves
8
Cost/Serving
$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
- Wash, peel, and chop onion. Peel and mince garlic cloves.
- Heat oil in a large saucepan. Add onion and garlic and cook over medium low heat for 5 minutes.
- Add broth, tomatoes, and water to saucepan. Stir in garbanzo beans, carrots, and seasonings.
- Cook on medium high heat about 5 minutes.
- Stir in pasta and zucchini. Reduce heat to medium low.
- Simmer about 10 minutes or until the pasta is tender.
- 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 RecipeServing Size: 1 1/4 cups
Amount Per Serving
Calories 160
- % Daily Value*
- Total Fat 3g
- 4%
- Saturated Fat 0g
- 0%
- Trans Fat 0g
- Cholesterol 0mg
- 0%
- Sodium 270mg
- 12%
- Total Carbohydrates 29g
- 11%
- Dietary Fiber 6g
- 21%
- Total Sugars 5g
- Includes 0g Added Sugars
- 0%
- Protein 7g
- Vitamin D 0mcg
- 0%
- Calcium 42mg
- 4%
- Iron 2mg
- 10%
- Potassium 406mg
- 8%
* 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 available for the recipe. We will be updating the information shortly.