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Chick Pea and Pasta Soup Recipe

Chick Pea and Pasta Soup Recipe

4 servings

You can use any fresh vegetables you want for the zucchini and celery in this soup - carrots, cauliflower or broccoli florets, mushrooms, peas and green beans are possible choices.

 

Ingredients:

3/4 cup each: chopped onion, cubed zucchini, sliced celery

3-4 cloves garlic, minced

1 teaspoon each: dried rosemary and thyme leaves

1/8 teaspoon crushed red pepper

1 can each: reduced-sodium chicken broth, reduced-sodium stewed toamtoes,

chick peas, rinsed, drained

1 cup uncooked farfalle

Salt, to taste

2-3 teaspoons lemon juice

Method:

Saute onion, zucchini, celery, garlic, herbs and red pepper in lightly greased light saucepan until onion is tender. about 4 minutes, add broth, tomatoes with liquid, and chick peas and heat to boiling. Reduce heat and simmer, covered 10 minutes. Heat soup to boiling and add pasta, reduce heat and simmer, uncovered, until pasta is al dente, about 8 minutes, season to taste with salt and lemon juice.

 

Per Serving:

Calories: 322

% of calories from fat: 10

Fat (gm): 3.7

Saturated fat (gm): 0.5

Cholesterol (gm): 0

Sodium (mg): 514

Protein (gm): 11.5

Carbohydrate (gm): 56.4

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