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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