Garbanzo Tomato Pasta Soup Recipe

Ingredients
<br>- 3 (14.5 ounce) cans vegetable broth
<br>- 3/4 cup small seashell pasta
<br>- 1 tablespoon olive oil
<br>- 1 onion, chopped
<br>- 2 cloves garlic, minced
<br>- 1 (15 ounce) can garbanzo beans, drained and rinsed
<br>- 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
<br>- 1/2 teaspoon dried basil
<br>- 1/2 teaspoon dried thyme
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Bring vegetable broth to a boil in a large pot.  Add pasta and cook for 8 to 10 minutes or until al dente.
<br>step 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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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
step 1: Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
step 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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