Garbanzo Tomato Pasta Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover. Ingredients:
3 (14.5 ounce) cans vegetable broth |
3/4 cup small seashell pasta |
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
salt and pepper to taste |
Directions:
1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
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