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) or 1 1/2 cup cooked dry beans
- 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.
Use Preparing Dry Beans recipe to make dry beans ahead
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.
