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Garbanzo Soup

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Submitted by ikey

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

3 45
TABLESPOONS ML BUTTER
¼ 59
CUP ML ONIONS
minced
3 7.1E+2
CUPS ML WATER
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
or chickpeas, canned, drained
2 2
EACH EACH BEEF BOUILLON CUBES *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML GARLIC SALT
¼ 1.3
TEASPOON ML MINT LEAVES
dried *
0.6
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML PASTA, ELBOW MACARONI
uncooked *
1 1
X X PARMESAN CHEESE
grated *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 213 41% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 552mg 23%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 12g
Vitamin A 6% Vitamin C 9%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Sugar-Free
 

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