Macaroni Chick-Pea Soup

Name: Macaroni Chick-Pea Soup
Total time: 9 min
Yield: 4 人数
Ingredients: 3 1/2 cups low-sodium chicken broth; 💧 1 cup water; 1 3/4 cups dry macaroni; 1/2 teaspoon celery flakes; 1/2 teaspoon oregano; 🍅 1 cup low-sodium stewed tomatoes; 🟢 1 cup green beans; 1 can (15 ounces) low-sodium chickpeas, drained; 🧄 1/4 teaspoon garlic powder

コスト $5.5, 節約する $10

出典: Recommended by CookPal

9 分
4 人数
$5.5

Macaroni Chick-Pea Soup

コスト $5.5, 節約する $10

出典: Recommended by CookPal

9 分
4 人数
$5.5

材料

Base Ingredients
- 3 1/2 cups low-sodium chicken broth
- 💧 1 cup water
Dry Ingredients
- 1 3/4 cups dry macaroni
- 1/2 teaspoon celery flakes
- 1/2 teaspoon oregano
Canned and Fresh Ingredients
- 🍅 1 cup low-sodium stewed tomatoes
- 🟢 1 cup green beans
- 1 can (15 ounces) low-sodium chickpeas, drained
Seasoning
- 🧄 1/4 teaspoon garlic powder

手順

Wash hands with soap and water.

In a large saucepan, bring broth and water to a boil. Reduce heat to low.

Add macaroni, celery flakes, and oregano. Simmer 4 minutes, stirring occasionally.

Add stewed tomatoes, green beans, chickpeas, and garlic powder.

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

栄養素

1人前あたり

🔥

306

カロリー

16
タンパク質
53
炭水化物
4
脂肪

💡 For a vegetarian version, substitute vegetable broth for chicken broth.Ensure even cooking by stirring the soup occasionally during simmering.Leftovers can be stored in the fridge for up to 3 days.