Bean, Chickpea & Risoni Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.6
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 789.3 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.4 g

View full nutritional breakdown of Bean, Chickpea & Risoni Soup calories by ingredient
Submitted by:

Number of Servings: 8


    1 tbls olive oil
    1 leek, thinly sliced
    1 zucchini, sliced
    1 medium potato, sliced
    2 medium carrots, sliced
    2 sticks clery, sliced
    125g green beans, cut into 2cm lengths
    1 tsp dried oregano
    810g can crushed tomatoes
    4 cups vegetable stock
    425g can chickpeas, drained & rinsed
    1/2 cup risoni pasta


Makes 6-8 servings

1. Heat oil in a large saucepan. Add leek, suchhini, potato, carrots, celry and beans and saute. Add oregano.

2. Add tomatoes and stock. Bring to boil, then reduce heat and simmer for 20 min. Stir through chickpeas and risoni. simmer a further 10 minutes.

3. Serve garnished with grated parmesan cheese and chopped fresh basil. Serves 8

* Risoni is a rice-shaped pasta, which can be found in the pasta section of the supermarket. It can be substitued with any small shaped pasta.

Number of Servings: 8

Recipe submitted by SparkPeople user BUSTIE1.

Rate This Recipe