Garbanzo Tomato Pasta Soup Recipe
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Garbanzo Tomato Pasta Soup

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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (93)

7,427 Saves

What to Drink?
Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 276 | Total Fat: 5.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 18, 2007 by Wilemon   view full review
I knew this soup would need to cook longer to bring out the flavors. I didn't bother to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 21, 2003 by ZYDECO   view full review
How can a recipe be sooooo easy yet sooooo yummy!!! This is a KEEPER! This is the first...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 30, 2003 by AmandaB Supporting Member (Click to learn more about Supporting Membership)  view full review
This was very tasty. Since we aren't strict vegetarians, I used Knorr caldo de pollo instead...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 27, 2005 by MlleCosette   view full review
I used dried chickpeas which I soaked and cooked - I really dislike the texture of tinned...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 25, 2007 by eraine   view full review
Very good and easy recipe. Used vegetable boullion cubes instead of vegetable broth. I didn't...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 21, 2003 by TICKLER77   view full review
I added to the four severing recipe: 1/2 Portabella Mushroom 1 Cup Bean Sprouts 3oz Firm...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 20, 2008 by Emily Tisdale Supporting Member (Click to learn more about Supporting Membership)  view full review
Even using chicken broth instead of water the resulting soup seemed somewhat weak. I doubled...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 23, 2003 by schmerna   view full review
Five stars for this healthy recipe. I added another can of chickpeas as well as rosemary. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 21, 2003 by SUPERTROPE   view full review
Great soup recipe. I did add 1 tsp. of oregano and I added squash and zucchini to the sauteing...
The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 30, 2003 by DNYGARD   view full review
I did not find this had much flavour. My friend is a vegetarian and she didn't find it...

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