Bean and Noodle Soup | Illinois Extension | UIUC

Ingredients

• ½ Tablespoon olive oil
• 1 cup carrots
• sliced into coins
• 1 can (15 ounces) garbanzo beans (chickpeas)
• drained and rinsed
• 1 can (8 ounces) mushrooms
• drained
• 1 can (15 ounces) diced tomatoes with basil and oregano
• 1 can (15 ounces) reduced sodium chicken or vegetable broth
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 cup dry pasta of choice
• such as macaroni or penne