Chickpea And Pasta Soup

By á-174942

Ingredients

• 1 tablespoon olive oil
• 7 garlic cloves minced
• 2 tablespoons minced rosemary
• 2 cups crushed tomatoes
• 2 cups low-fat low-sodium chicken broth
• 1 cup cooked chickpeas
• 1 cup cooked elbow macaroni
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Heat the oil in a large stockpot over medium heat. Add the garlic and saute for 3 minutes. Add the rosemary and saute for 2 minutes. Add the crushed tomatoes and simmer for 15 minutes.

Add the broth and beans and simmer for 10 minutes. Add the macaroni and simmer for 5 minutes. Season with pepper and salt.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 1/2 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 144; Calories from Fat 36; Total Fat 4g; Saturated Fat 1g; Cholesterol 0 mg; Sodium 303 mg; Carbohydrates 23 g; Dietary Fiber 4g; Sugars 7g; Protein 6g.