Chickpea And Pasta Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
7		Garlic cloves - minced
2 tablespoons	30ml	Minced rosemary
2 cups	125g / 4.4oz	Crushed tomatoes
2 cups	474ml	Low-fat low-sodium chicken broth
1 cup	237ml	Cooked chickpeas
1 cup	237ml	Cooked elbow macaroni
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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