non-veg
⏳ Prep Time: 15 minute
15 Feb 2020
411 kcal
15.3 gm
51 gm
16.2 gm
Elbow Macaroni - 10 gms
Chickpeas - 60 gms
Carrots - 50 gms
Chicken broth - 397 ml (one full small can)
Basil - a pinch
Oregano - a pinch
Olive Oil - 10 gms
Onions - chopped 20 gms
garlic clove- small pieces
Boil elbow macaroni and chickpeas separately and keep them ready
Heat olive oil in a deep pan.
Add onions and saute until golden then add garlic
Add carrots and cook for - mins. you can also add other vegetables like celery and beans- calculate the nutrition value.
Add a pinch of basil and oregano. Once veggies are soft, add chicken broth.
Add chickpeas and elbow macaroni and let it cook for mins.
Minestrone soup is ready.
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