Garbanzo Tomato Pasta Soup

Garbanzo Tomato Pasta Soup

by Wayne Wright 1 year ago
4.6 (9)
15 minutes
276 kcal
48.8 g carbs
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Description

A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 276 kcal
carbohydrates: 48.8 g
protein: 9.6 g
saturated fat: 0.7 g
sodium: 1698.6 mg
fiber: 7.7 g
sugar: 11.2 g