Garbanzo Tomato Pasta Soup

By á-7307

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

Preparation

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.
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.