Macaroni Chick-Pea Soup
What goes in
- 3½ cupsfat-free low-sodium chicken broth
- 1 cupwater
- 1¾ cupsdry macaroni
- 2½ mlcelery flakes
- 2½ mloregano
- 1 cuplow-sodium stewed tomatoes
- 1 cupgreen beans
- 1 canlow-sodium chickpeas
- 1.2 mlgarlic powder
How to cook it
- Bring the chicken broth and water to a boil in a large pot, then turn the heat down to low.
- Stir in the macaroni, celery flakes, and oregano, and let it simmer for 4 minutes while stirring occasionally.
- Mix in the stewed tomatoes, green beans, drained chickpeas, and garlic powder.
- Continue to simmer the soup for another 5 minutes until the pasta and beans are soft.
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