Garbanzo Tomato Pasta Soup

Name: Garbanzo Tomato Pasta Soup recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Global
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

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. 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.

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