Chickpea, Cannellini Bean, and Wheatberry Soup
540 mins (prep 480, cooking 60)
8 ingredients
8 servings
I tweaked this recipe from one in La Cucina Italiana magazine. There are so many Amazing recipes in that publication! What I have done is add some herbs to get that extra little zip in flavor. You can add nearly Anything to this soup since it's so basic, but I kept it simple with just adding herbs.

Categories:  vegan , beans , inexpensive , vegetarian , soups-&-stews , chickpeas~garbanzos ,
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Serving Size (245.63 g)
Servings 8
Amount per Serving
Calories 129.49 Calories from Fat 19.26
% Daily Value *
Total Fat 2.14g 26.38%
Saturated Fat 0.22g 8.91%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 97.08mg 32.36%
Total Carbohydrate 21.62g 57.65%
Dietary Fiber 6.21 g 198.61%
Sugars 3.79 g %
Protein 6.86g 109.69%
Vitamin A 23.74IU% Vitamin C 1.45mg%
Calcium 48.1mg% Iron 2.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried, dried cannellini beans, pinch dried thyme, dried parsley