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.

Makes

4 servings

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

Directions

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, chickpeas, and garlic powder.
5. Simmer 5 minutes, or until macaroni and beans are tender.

Notes

Learn more about: Herbs Tomatoes Green Beans