Garbanzo Tomato Pasta Soup

Garbanzo Tomato Pasta Soup

119

"A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover."

Ingredients

30 m {{adjustedServings}} servings 276 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1699 mg
  • 68%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

119
  1. 170 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I knew this soup would need to cook longer to bring out the flavors. I didn't bother to saute` the onion and garlic, I just put all except the beans and pasta into my slow cooker. I used 1 tea...

How can a recipe be sooooo easy yet sooooo yummy!!! This is a KEEPER! This is the first recipe that got me to me a regular on this site. I have served it to several people and each time some...

This was very tasty. Since we aren't strict vegetarians, I used Knorr caldo de pollo instead of the vegetable stock and threw in a little more pasta and used Italian spices because that is what...