lunch
Macaroni Chick-Pea Soup
Ingredients, directions and serving information for Macaroni Chick-Pea Soup.
Original recipe text is provided in English.
Servings: 4
Total time: 19 min
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
Instructions
- 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.
Source-reported nutrition per serving
serving Size1 1/2 cups prepared soup, 1/4 of recipe
calories326 calories
protein17g
carbohydrate56g
fat5g
saturated Fat1g
fiber9g
sugar6g
sodium220mg
cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
