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Macaroni Chickpea 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.

bowl of macaroni soup

Makes: 4 servings

Ingredients

  • 3 ½ cups low-sodium chicken broth
  • 1 cup water
  • 1 ¾ cups dry macaroni pasta
  • ½ teaspoon celery flakes (or onion powder)
  • ½ teaspoon oregano
  • 1 cup low-sodium stewed tomatoes
  • 1 cup green beans
  • 1 can low-sodium chickpeas (garbanzo), drained and rinsed (15 ounces)
  • ¼ teaspoon garlic powder

Directions

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

Recipe from: Senior Nutrition Awareness Project Newsletters, University of Connecticut Family Nutrition Program, adapted by the USDA Food and Nutrition Administration.