Servings: 4
vegetable broth
small seashell pasta
olive oil
onion, chopped
garlic, minced
garbanzo beans, drained and rinsed
whole peeled tomatoes, chopped, juice reserved
dried basil
dried thyme
salt and pepper to taste
Garbanzo Tomato Pasta Soup
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  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.