Garbanzo Soup
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
onions
minced |
|
| 3 | cups |
water
|
|
| 15 | ounces |
chickpeas (garbanzo beans)
or chickpeas, canned, drained |
|
| 2 | each |
beef bouillon cubes
|
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
mint leaves
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cup |
pasta, elbow macaroni
uncooked |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
parsley leaves
minced, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 59 | ml |
onions
minced |
|
| 7.1E+2 | ml |
water
|
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
or chickpeas, canned, drained |
|
| 2 | each |
beef bouillon cubes
|
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
garlic salt
|
|
| 1.3 | ml |
mint leaves
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
pasta, elbow macaroni
uncooked |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
parsley leaves
minced, for garnish |
*
|
Directions
In a 2-quart saucepan, melt butter over medium heat.
Sauté onion until golden.
Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper.
Bring to a boil. Stir in macaroni.
Reduce heat.
Cover and simmer 20 minutes.
Serve topped with Parmesan cheese and garnished with minced parsley.
