Prep Time:
15 minutes
Cook Time
30 minutes
Serving Size
1 cup
Serves
10
Ingredients
1 cup onion, diced
3 garlic cloves, minced
1 tbsp. of canola or olive oil
1 can low sodium vegetable or chicken broth
1 can dice tomatoes, low sodium
2 ½ cups water
1 can (15.5 ounces) low sodium garbanzo bean, drained and rinsed
1 cup sliced carrots
1 teaspoon Italian seasoning
¼ teaspoon salt
1 cup whole wheat pasta (rotini, shells, etc.)
1 small zucchini, sliced
PREPARATION
- Heat oil in a large saucepan over medium low. Add onion and garlic and cook over medium low for 5 minutes.
- Add broth, tomatoes, and water to saucepan. Stir in garbanzo beans, carrots and seasoning and cook for about 5 minutes.
- Stir in pasta and zucchini and simmer for about 10 minutes or until pasta is tender.
- Serve and enjoy.
NUTRITIONAL INFORMATION PER SERVING
Calories 100, Total Fat 3g, Carbohydrates 15g, Fiber 4g, Protein 5g, Sodium 310mg, Cholesterol 0mg
SOURCE
https://spendsmart.extension.iastate.edu/recipe/garbanzo-bean-soup/
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Garbanzo Bean Soup_1_0.pdf
(470.68 KB)
