Garbanzo Bean Soup



1/2onion (about 1/2 cup)
3garlic cloves or 1/2 teaspoon garlic powder
2 teaspoonsoil (canola or vegetable)
1 can (14.5 ounces)low sodium vegetable or chicken broth
1 can (14.5 ounces)diced tomatoes
2 1/2 cupswater
1 can (15.5 ounces)low sodium garbanzo beans (drained and rinsed)
3/4 cup sliced carrots (about 12-15 baby carrots)
1 teaspoonItalian seasoning
1/4 teaspoonsalt
1 cupwhole wheat pasta (rotini, shells, etc.)
1small zucchini, sliced (about 1-2 cups sliced)


  1. Wash, peel, and chop onion. Peel and mince garlic cloves.
  2. Heat oil in a large saucepan. Add onion and garlic and cook over medium low heat for 5 minutes.
  3. Add broth, tomatoes, and water to saucepan. Stir in garbanzo beans, carrots, and seasonings.
  4. Cook on medium high heat about 5 minutes.
  5. Stir in pasta and zucchini. Reduce heat to medium low.
  6. Simmer about 10 minutes or until the pasta is tender.
  7. Serve immediately or refrigerate.

Nutrition information:

Nutrition Facts

8 Servings Per Recipe
Serving Size: 1 1/4 cups

Amount Per Serving

Calories 120

% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 290mg
Total Carbohydrates 20g
Dietary Fiber 5g
Total Sugars 5g
Added Sugars
Protein 5g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart