From the Pantry Butler kitchen

Macaroni Chick-Pea Soup

4 servings

Macaroni Chick-Pea Soup

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. USDA MyPlate Kitchen — University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters (public domain), via myplate.food

Ingredients

  • 3 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 1 3/4 cups dry macaroni
  • 1/2 teaspoon celery flakes — or onion powder
  • 1/2 teaspoon oregano
  • 1 cup low-sodium stewed tomatoes
  • 1 cup green beans
  • 1 can (15 ounces) low-sodium chickpeas, drained — garbanzo beans
  • 1/4 teaspoon garlic powder

Method

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

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