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."
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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
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