Vegetarian

Italian Garbanzo Bean Soup is for Soup.

Italian Garbanzo Bean Soup takes 5 minutes to prepare.

Italian Garbanzo Bean Soup takes 20 minutes to cook.

Italian Garbanzo Bean Soup makes 6 servings.

The ingredients for Italian Garbanzo Bean Soup are:

- 8 cups water
- 1 cup whole wheat elbow macaroni
- 1 cup frozen peas
- 1 can (about 1.5 cups) diced tomatoes
- 1 can (about 1.5 cups) garbanzo beans
- 3-4 tsp veggie bouillon/broth (Better Than Bouillon's No Chicken is my fav!)
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp basil

Here is how you make Italian Garbanzo Bean Soup:

Boil 8 cups of water (or broth, if you're using ready-made broth). Once boiling add in bouillon cubes or base (disregard if you're using ready-made broth). Add in pasta and spices. Boil for about 5 minutes, then add in peas, garbanzo beans, and tomatoes. Bring back to a boil and then simmer for another 10 minutes or until pasta is tender (the whole wheat pasta I use generally takes about 14 minutes).Makes about 6 1.5-cup servings, or 8 1-cup servings. This one is low-cal so I generally do 1.5 cups!Number of Servings: 6Recipe submitted by SparkPeople user RENZENWHAT.

The nutritional information for Italian Garbanzo Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 145.9

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 713.1 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 6.3 g
• Protein: 8.1 g

The dietary needs meet for Italian Garbanzo Bean Soup is Vegan