A Mediterranean-style soup featuring pasta, chickpeas, and tomatoes in a seasoned broth — hearty, healthy, and satisfying.
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:
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.
