Garbanzo Tomato Pasta Soup (Vegan)

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Garbanzo Tomato Pasta Soup (Vegan)

 

3 14.5 ounce cans vegetable broth or homemade

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

 

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.

 

 

 

 

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