Garbanzo, Leek & Pasta Soup Recipe

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Ingredients:

Serving

2 tsp olive oil
2 garlic cloves, minced
1/2 cup leek, white and green part, well cleaned, chopped
1/4 cup sliced shiitake mushroom
1 1/2 cups vegetable stock, recipe
1 1/2 cups water
1 (15 oz) can chickpeas
1/2 cup elbow macaroni
1/2 tsp salt
1/8 tsp fresh ground black pepper (to taste)
2 tbsp fresh parsley, minced for garnish

Directions:

Heat oil in a medium soup pot and sauté the garlic for 1 minute.
Add leeks and shiitake, and sauté 1 to 2 minutes.
Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.31 Kcal (504 kJ)
Calories from fat	27.4 Kcal
		% Daily Value*
Total Fat	3.04g	5%
Sodium	415.18mg	17%
Potassium	171.8mg	4%
Total Carbs	19.08g	6%
Sugars	3.82g	15%
Dietary Fiber	1.95g	8%
Protein	3.94g	8%
Vitamin C	4.7mg	8%
Iron	2.6mg	15%
Calcium	35mg	4%

Amount Per 100 g
Calories	52.23 Kcal (219 kJ)
Calories from fat	11.9 Kcal
		% Daily Value*
Total Fat	1.32g	5%
Sodium	180.24mg	17%
Potassium	74.58mg	4%
Total Carbs	8.28g	6%
Sugars	1.66g	15%
Dietary Fiber	0.84g	8%
Protein	1.71g	8%
Vitamin C	2mg	8%
Iron	1.1mg	15%
Calcium	15.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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