Italian Garbanzo Bean Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 713.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 6.3 g
  • Protein: 8.1 g

View full nutritional breakdown of Italian Garbanzo Bean Soup calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    - 8 cups water
    - 1 cup whole wheat elbow macaroni
    - 1 cup frozen peas
    - 1 can (about 1.5 cups) diced tomatoes
    - 1 can (about 1.5 cups) garbanzo beans
    - 3-4 tsp veggie bouillon/broth (Better Than Bouillon's No Chicken is my fav!)
    - 1 tsp garlic powder
    - 1 tsp oregano
    - 1 tsp basil

Directions

Boil 8 cups of water (or broth, if you're using ready-made broth). Once boiling add in bouillon cubes or base (disregard if you're using ready-made broth). Add in pasta and spices. Boil for about 5 minutes, then add in peas, garbanzo beans, and tomatoes. Bring back to a boil and then simmer for another 10 minutes or until pasta is tender (the whole wheat pasta I use generally takes about 14 minutes).

Makes about 6 1.5-cup servings, or 8 1-cup servings. This one is low-cal so I generally do 1.5 cups!

Number of Servings: 6

Recipe submitted by SparkPeople user RENZENWHAT.

Rate This Recipe