Chickpea and Pasta Soup

Cooking Recipes Catalogue

Tomatoes, garbanzo beans, and elbow macaroni cooked in rosemary-scented chicken broth with plenty of garlic comprise this high-fiber, low fat soup from the American Diabetes Association.

INGREDIENTS (for 6 servings):


  • In a large pot over medium heat, combine the oil and garlic and saute for 3 minutes. Stir in the rosemary and saute for 2 more minutes. Add the tomatoes and simmer for 15 minutes.
  • Add the broth and chickpeas and simmer for an additional 10 minutes. Finally, add the macaroni and allow to heat through completely, about 5 more minutes. Season with salt and pepper to taste and serve.