Servings: Makes 6 Servings (1.5 cups each)

Ingredients

• 2 tbsp canola oil
• 1 cup onion, diced
• 2 cups celery, chopped
• 1 cup carrot, peeled and chopped (boil before adding to soup)
• 1 cup sweet red pepper, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste (no/low sodium)
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp dried rosemary
• 4 cups low sodium vegetable broth
• 1 cup green beans, chopped
• 1 cup zucchini, chopped
• 1 can chickpeas, drained and rinsed
• 1/2 lemon (or tbsp lemon juice)
• 1/2 cup dry whole wheat macaroni noodles

Directions

1. Heat canola oil over medium heat in a large pot.
2. Add white onion and sauté for 2-3 minutes.
3. Add celery, carrots, red pepper and garlic and continue sautéing for 5 minutes.
4. Stir in tomato paste, paprika, pepper and rosemary.
5. Add vegetable broth, cover and bring to a boil.
6. Once boiling, add green beans and zucchini and simmer on low for 30-40 minutes.
7. Add chickpeas, juice of half a lemon and macaroni noodles.
8. Cover and cook until noodles are to desired softness (5-10 minutes).

Nutritional Facts (per 1 serving)

Calories: 177
Carbohydrate: 27g
Potassium: 432mg
Protein: 6g                             
Sodium: 135mg                                        
Phosphorus: 103mg

Recipe adapted from Plant Based Kidneys

Kidney Friendly Recipes

Check out tons of kidney friendly cooking ideas from simple snacks to holiday dinner ideas modified for people living with CKD and/or on dialysis.

Learn More