One-Pot Tomato, Chickpea, and Macaroni Soup

Makes 4 servings. You need 3½ cups low-sodium vegetable broth, 1 cup water, 1¾ cups dry whole-grain macaroni, 1 cup no-salt-added diced tomatoes, 1 cup cut green beans, one 15-ounce can chickpeas drained and rinsed, ½ teaspoon dried oregano, 2 minced garlic cloves or ¼ teaspoon garlic powder, and black pepper to taste. Wash hands and prepare the ingredients. Bring the broth and water to a boil in a large pot. Add macaroni and simmer for about 4 minutes. Stir in tomatoes, green beans, chickpeas, oregano, and garlic. Continue simmering until the pasta and beans are tender, following the pasta package time and adding a splash of water if needed. Season with pepper and divide into four bowls. Cool leftovers promptly in shallow covered containers and refrigerate safely. Use gluten-free pasta if needed, checking every label. A different small pasta may change the cooking time and liquid needed. This recipe is inspired by MyPlate’s chickpea macaroni soup framework; ingredient availability and medical nutrition needs may call for other adjustments. Related product: African Mango Plus is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and this soup does not require a supplement. Sources: MyPlate — Chickpea Macaroni Soup https://www.myplate.gov/es/recipes/sopa-de-macarrones-con-garbanzos USDA FSIS — Leftovers and Food Safety https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety #HealthyRecipes #OnePotSoup #ChickpeaSoup #HighFiberFoods #EasyHealthyRecipes