Garbanzo Pasta Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

3 (14.5 oz) cans vegetable broth

1 cup small pasta shells (uncooked)

1 Tbsp oil (olive, coconut, vegetable, canola)

1 onion, diced

3 garlic cloves, minced

1 (15 oz) can garbanzo beans, drained and rinsed

1 (28 oz) can tomatoes (diced, whole peeled), juice reserved

1 tsp dried basil

1 tsp dried thyme

salt and pepper to taste

Bring vegetable broth to a boil in a large pot. Add pasta shells and cook for 8-10 minutes.

Meanwhile, heat oil in a saute pan over medium heat. Add onions and garlic and saute until onions are translucent. Stir onions, garlic, garbanzo beans, tomatoes and seasoning into pot with pasta. Cook until heated through.

Serve with a side of garlic bread.

Recipe slightly modified from the original found on allrecipes.

Note: I often double this recipe to have plenty of leftovers. Leftovers can be frozen for a quick meal in the future.