Garbanzo Tomato Pasta Soup recipe
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Ingredients
- 3 (14.5 ounce) cans vegetable broth ¾ 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 ½ teaspoon dried basil ½ teaspoon dried thyme salt and pepper to taste
Nutrition Info
- 276 caloriescarbohydrate: 48.8 gcholesterol: : -fat: 5.7 gfiber: 7.7 gprotein: 9.6 gsaturatedFat: 0.7 gservingSize: -sodium: 1698.6 mgsugar: 11.2 gtransFat: : -unsaturatedFat: : -
Directions Garbanzo Tomato Pasta Soup
Directions
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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.