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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