Monday, May 12, 2008

Garbanzo Tomato Pasta Soup

This was very easy, and very good. I used 4 cups of chicken broth to cook the noodles in, and used a little over 1 cup of sea shell pasta. I didn't have a 28 oz can of tomatoes, so I used one 14.5 oz can of diced tomatoes, and one 14.5 oz can of Italian stewed tomatoes. I also cooked the onions and garlic in a 4 qt pot while the pasta was cooking, then added the remaining ingredients to the onions instead of to the pasta. When the pasta was done I drained about 1 cup of liquid off and then added the rest to the larger pot. It made it a little thicker. I really liked it and the kids did too. Again, not my picture they added cheese to their soup.

Garbanzo Tomato Pasta Soup

  • 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

  1. Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
  2. 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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