Garbanzo Tomato Pasta Soup104 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by Joy
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 276 cal
- 5.7 g
- 48.8 g
Based on a 2,000 calorie diet
Reviews (104)Rate This Recipe
"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 teaspoon ..." See moreof basil and added 1 teaspoon of oregano and just let it cook on low for most of the day. An hour before serving I added the beans, let the cooker heat back to simmer then the last 30 minutes I added the pasta. Much more flavorful."
"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 someone al..." See moreways asks for the recipe. Thanks Joy!"
"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 I had..." See more. It was fun for my stepdaughter because some of the garbanzos get stuck in the shells and she made sure that all the shells had a bean in them."
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