Recipe by Joy
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (14.5 ounce) cans
small seashell pasta
1 (15 ounce) can
garbanzo beans, drained and rinsed
1 (28 ounce) can
whole peeled tomatoes, chopped, juice reserved
salt and pepper to taste
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 always asks for the recipe. Thanks Joy!
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 of 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.
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.
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.
I used dried chickpeas which I soaked and cooked - I really dislike the texture of tinned beans and such - and I used water plus ca. 2 teaspoons of Vegeta seasoning mix rather than canned broth. I also about tripled the basil - next time I'll maybe add some oregano and paprika powder, possibly some chili as well. Unfortunately, our spice shelf is rather empty at the moment... Changed the method a little, too: Cooked the chickpeas, sautéed oinion and garlic in another saucepan, added tomatoes to the onion, added water, spices and cooked chickpeas, cooked the pasta and added that. This is a really yummy recipe!
Even using chicken broth instead of water the resulting soup seemed somewhat weak. I doubled the amount of garbanzos, added a little more pasta (which I had ready because of other reviews), added 3 tablespoons of tomato paste and at the last minute added a can of Italian Green Beans. This brought the flavor of this soup up quite nicely and was a hearty and satisfying meal. With these additions, my yield was 8 servings. Very good basic recipe.
Great soup recipe. I did add 1 tsp. of oregano and I added squash and zucchini to the sauteing onion and garlic. My husband finished off the leftovers all by himself.
I added to the four severing recipe:
1/2 Portabella Mushroom
1 Cup Bean Sprouts
3oz Firm Tofu
It was delicious, everyone who has tried it loves it. Wonderful favor and a filling soup as well.
Very good and easy recipe. Used vegetable boullion cubes instead of vegetable broth. I didn't follow the proportions all that closely, but still ended up with a great-tasting meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Garbanzo Tomato Pasta Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 51
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick tomato soup from scratch.
See how to make this comfort food favorite with a bright, delicious twist.
See how to make a fresh tomato soup that’s creamy without being high fat.