Garbanzo Tomato Pasta Soup recipe

4 servings

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

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.