Macaroni Chickpea Soup

Macaroni Chickpea Soup

Courtesy of USDA Nutrition

This savory soup is packed with tomatoes, green beans, and chickpeas. The recipe also doubles easily if leftovers are desired or if you are making it for a large group.


  • 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


  1. Wash hands with soap and water.
  2. In a large saucepan, bring broth and water to a boil. Reduce heat to low.
  3. Add macaroni, celery flakes, and oregano. Simmer 4 minutes, stirring occasionally.
  4. Add stewed tomatoes, green beans, chick-peas (drained), and garlic powder.
  5. Simmer 5 minutes, or until macaroni and beans are tender.

Nutrition per serving

  • Calories: 306
  • Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 215mg
  • Carbohydrates: 53g
  • Fiber: 8g
  • Sugar: 6g
  • Protein: 16g
  • Potassium: 555mg

Makes 4 servings

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