Garbanzo Tomato Pasta Soup

Recipe By: Joy   Photo By: UVASPY
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.
  • Prep: 15 Minutes
  • |
  • Cook: 15 Minutes
  • |
  • Total: 30 Minutes
  • 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
  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 Information
Reviewed By: SusanAmelia
Added some rosemary, Italian squash and chicken sausage. I also followed someone else's suggestion and added about half a can of tomato paste. Very tasty and filling.
Reviewed By: dalidigger
I thought considering the time, the ingredients, and the flavor I couldn't resist but to give this 5 starts!
Reviewed By: Not Julia
We loved this soup! I don't really to take a long time to cook, or recipes with a trillion ingredients. My partner is a doctor, and I'm a student, so we're both busy. This recipe is perfect, we substituted shell pasta with ditalini pasta and added fresh chopped kale. Very quick and delicious.