Garbanzo Bean Soup

Serving Size: 
1 1/4 cups
Serves: 
8
Cost Per Serving: 
$.51
Ingredients: 
  • 1/2 onion (about 1/2 cup)
  • 3 garlic cloves or 1/2 teaspoon garlic powder
  • 2 teaspoons vegetable oil
  • 1 can (14.5 ounce) low sodium vegetable or chicken broth
  • 1 can (14.5 ounce) diced tomatoes
  • 2 1/2 cups water
  • 1 can (15.5 ounce) low sodium garbanzo beans, drained and rinsed
  • 3/4 cup sliced carrots (about 12-15 baby carrots)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 cup whole-wheat pasta (rotini, shells, etc.)
  • 1 small zucchini, sliced (about 1-2 cups sliced)
     
Instructions: 
  1. Wash, peel, and chop onion. Peel and mince garlic cloves.
  2. Heat oil in a large saucepan. Add onion and garlic, and cook over medium low heat for 5 minutes. 
  3. Add broth, tomatoes, and water to saucepan. Stir in garbanzo beans, carrots, and seasonings.
  4. Cook on medium high heat about 5 minutes.
  5. Stir in pasta and zucchini. Reduce heat to medium low. 
  6. Simmer about 10 minutes or until the pasta is tender.
  7. Serve immediately or refrigerate.
Tips: 
  • This recipe tastes better the next day.
  • Did you know ... garbanzo beans and chickpeas are the same thing?

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